Autumn is a good time to eat crabs. The crabs at this time are plump. Its production method is also relatively simple, and it can be steamed directly. According to the size of the crab, steam for about 10 ~ 15 minutes. At this time, the crab is completely cooked. The meat taken out is fat and delicious, which is particularly satisfying.

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Second course: Roasted duck with beer.

As a hard dish, duck meat in Mid-Autumn Festival is also very suitable for serving on the table. The preparation method is relatively simple. Wash and chop the duck, blanch it in water, put it in a large pot, stir-fry until fragrant, then take it out, add dried Chili and ginger slices, pour the duck into stew, then put the oil in the pot, add garlic and Chili to stir-fry until fragrant, add bean paste to stir-fry red oil, add beer, add duck to taste, and collect the juice over high fire.

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Third course: shredded taro

Taro, which means "taro", is one of the must-eat dishes in Mid-Autumn Festival. There are many ways to make taro. You can try this steamed taro. Shredding taro, frying at the oil temperature in the pan, taking it out after frying, frying it until it is brown, then returning to the pan, and taking it out directly after pumping.

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Fourth course: Roasted chicken with chestnuts.

Chestnut is also one of the traditional foods that must be eaten in Mid-Autumn Festival. It tastes soft and is suitable for cooking. The two most classic eating methods are chestnut chicken and chestnut duck. The washed chestnuts are shelled and served with fresh local chicken. Chestnuts can be boiled in advance, and then directly burned upside down with chicken and seasoned with seasoning.

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