Wash the pork belly early, prepare green onions, ginger and garlic, eggs, peppercorns, star anise, garlic, salt, soy sauce, hot water.

Stir the fillings of various colors, beat in eggs, cooking wine, salt, starch and stir, cut water chestnuts into small cubes and pour them into and stir well.

Then knead it into larger balls by hand, heat a large amount of meat oil into the pot, and splash out of the fluffing oil.

Qingluo and Su Qingyao smiled briskly and stepped back, and Gu Jingzhi helplessly stood aside.

Then change to medium-low heat to heat the juice, and take out the balls one by one and divide them into several portions.

Looking at the various golden and fragrant balls, they can be regarded as four happy balls separately, and Fulu is happy.

Because the quantity is sufficient, there will be a variety of dishes later.

Qingluo also ignored Su Qingyao's hand and inserted a ball with a chopstick, and when he ate it again, he covered his mouth with one hand, and he was reluctant to spit it out when it was hot.

Qingluo turned white as if he was mentally retarded, and he took out one with his chopsticks and took a bite.

She laughed at Su Qingyao's monkey anxiety, but the balls tasted extremely good, and she couldn't help but take a few more bites.

As a result, the soup seeped out of the mouth and was about to drip down.

Gu Jingzhi smiled helplessly and reached out to Qingluo's chin, and a few drops of golden soup dripped in the palm of his hand.

Qingluo squinted his eyes and smiled happily, and before he could exhale after swallowing, he stuffed another handful into Gu Jingzhi's mouth.

Then he stretched out his hand contaminated with the smell of vegetables and oil smoke and put it on Gu Jingzhi's chin.

Gu Jingzhi looked at Qingluo with her head held high, her eyes were a little wet because of the oil smoke, and he raised his hand to rub her head.

As soon as he saw that his hands also had oil smoke and some other dishes, he didn't move, so he concentrated on tasting the Sixi balls that were almost made by Qingluo.

Extremely serious tasting.

"How's it taste?" Qingluo looked at him with blank eyes.

Gu Jingzhi nodded, "It's delicious." ”

"It's delicious, it's delicious, it's super delicious, it's golden and salty, crispy and tender, the soup is very thick and fragrant!"

Su Qingyao jumped excitedly, and when she saw Qingluo and Gu Jingzhi eating, she had to pick up the chopsticks and clamp them openly.

Qingluo slapped her hand away, "I still want to eat secretly, prepare the next dish, so much, are you afraid that you won't have enough to eat?" ”

Su Qingyao laughed straight away, and stepped forward to make a move.

Then there are the extremely popular dishes, the braised pork of Lu cuisine, and the pork belly with fat and meat, which is cooked in a casserole.

The pork belly that has already been washed is blanched in hot water and then brought out and cut into pieces.

Sprinkle cinnamon, bay leaves, and star anise, stir-fry out sesame oil, and then stir-fry with the pork belly, and the pork belly gradually turns yellow.

Rock sugar, dark soy sauce, salt sprinkled, stir-fry evenly, each piece of meat is colored, add hot boiling water, do not cover the pot, skim off the foam, and then add ginger slices and red dates.

Wait for the heat to reduce the juice, and stir-fry while collecting.

The sauce is thick, and the pork belly is coated in the sauce, steaming hot and bright in color.

Cut a few knives on the side of the large carp, marinate it with many ingredients for a few minutes, sprinkle in ginger slices, garlic slices, stir-fry one side, turn over and cook for a few more minutes.

Take out the fish and put it on a plate to thicken the soup, and see that the braised fish is ruddy and shiny.

Qingluo put the fish aside, and then put out the braised pig's trotters full of cauldron on the other side.

Fish, more than every year, and rice cakes, which are indispensable for the New Year, have been prepared a long time before and steamed a little.

It is white and soft, but the taste is not weak.

Most of the front are hard vegetables and meat dishes, and another bowl of pearl jade and white jade soup, cabbage gangs, spinach leaves, tofu, is jade, white jade, and a few rice grains become pearls.

Rice flour is sprinkled in the white tofu blocks, and the green spinach is swaying slightly, which looks extremely pleasing and fresh, exuding a fresh fragrance.

The two women's favorite stir-fried meat with winter bamboo shoots, salt, monosodium glutamate, cooking wine, soy sauce, and the fragrance of bamboo shoots, the sliced meat slices are smooth and tender, and stir-fried over high heat, wrapped in a strong fragrance.

Qingluo grabbed the bamboo shoots with chopsticks, tried it, felt the taste was crispy, and mixed with a little meaty aroma, nodded, and put another dish on the stove.

Because of the temperature emitted underneath, the cooked dish will not heat up.

It is cabbage in the pot again, yellow sprouts, cabbage, peppercorns, ginger, sesame oil, and a plate of light side dishes out of the pot.

Finally, it is also an indispensable dumpling for the New Year.

Eating dumplings for the New Year, flour skin is trapped, boiled, simple, but the taste is delicious and delicate, elegant and vulgar appreciation, both snacks and snacks can be used as a staple food.

One by one, the round, white, white and chubby dumplings were put into the pot, and soon the aroma of flour mixed with the aroma of meat wafted out.

The dumplings are out of the pot, and Qingluo dumplings are arranged one by one and surrounded by a disc.

Chinese New Year's Eve dinner, it's over!

Qingluo was pressed to the chair behind the table of the Eight Immortals by Gu Jingzhi and asked her to rest.

Most of today's Chinese New Year's Eve dinner was made by Qingluo, and Gu Jingzhi and Su Qingyao wanted to help more.

However, the food cooked by Su Qingyao can be eaten and cooked, but the taste is average.

And the dishes made by Gu Jingzhi are good, but they are still not as good as Qingluo.

When she cooks, she will quietly sprinkle the spiritual spring water, and her original cooking skills are excellent, which is naturally a rare delicacy.

Qingluo is lazy on weekdays, and Gu Jingzhi's cooking is also good, so he is naturally happy, but today he can't be ambiguous.

A plate, a pot, and a bowl of dishes are placed on the table of the eight immortals, which is full.

And the eight treasure boxes on the table have been collected, and some of the various dishes are sandwiched, and when the table is down, the bowl is almost full.

Qingluo sandwiched a braised pig's trotters, squinting his eyes to enjoy, the taste is delicious, melts in the mouth, fat but not greasy, and the taste is fragrant.

The braised fish is delicious, tender and salty.

The braised pork has a fragrant and sweet taste, delicious and delicious, fluffy, fat and thin.

Sixi balls, fresh and salty, crispy and tender, one by one golden in color, bite into it only feels that it is a sense of satisfaction in the heart.

The bamboo shoots are refreshing and crisp, and the pieces of meat inside are not as rich and sweet as the big fish and meat, but they have a different taste.

The white jade jade pearl shook a spoonful and poured it into the bowl, and drank a piece of appetizing and greasy.

And rice cakes and dumplings are inevitably treated poorly.

Even the sour and hot cabbage, eating a little sour is even more appetizing, eating a lot of big fish and meat, eating a few bites and having an appetite, I feel that I can eat a few bowls.

A large table of delicacies and jade food was wiped out.

Big Black circled his wooden basin, turned his back to the Eight Immortals Table and chirped, the same as the little white pig, oh, no, it was a little black pig.

The three of them and one dog all felt that everything was perfect this night.

At the end of the meal, Gu Jingzhi wiped his mouth, got up and went outside the courtyard to light the firecrackers outside.

At the end of the last bit of Chinese New Year's Eve dinner, the house was burning a warm kang and a charcoal basin, and the meal was still warm, and the three of them slowed down and talked while talking.

At such a time, sometimes when Su Qingyao and Qingluo were talking, Gu Jingzhi would also say a few words.

Su Qingyao was a little flattered, although it was because she said something related to Qingluo, and then she was taken care of.

But I still feel that I am finally no longer just nodding or giving a look, and you yourself experience this lukewarmness.

Looking at the big fish and meat in his bowl that had not yet been destroyed, Su Qingyao couldn't help but shed some tears.

It's so good, it's the first time I've been so happy to come to this world, I've been very happy to come to Dakui Mountain before, but it's not as good as now.

Qingluo and Gu Jingzhi tilted their heads sideways, their eyes looked at each other, and there was a satisfied smile in their eyes.

It's so good to spend Chinese New Year's Eve with you for the first time, and I've had you by my side every year since.

This is the beginning, not the end.

We still have a lifetime of time together.

Happy Chinese New Year's Eve, you will not be absent from me every year to come!

……