Mid-Autumn Festival dinner menu 14 dishes: steamed bass, celery and lily fried cashew nuts, braised pork, home-cooked cold dishes, hairy crab rice cake, onion fried mutton, fish in sour soup, braised chicken feet, garlic-flavored oil wheat, boiled shrimp, doll soup, crispy soup, shredded eel, shepherd's purse tofu soup and onion fried mutton are as follows:

Ingredients: leg of lamb

Accessories: onion, ginger, salad oil, cooking wine, soy sauce, rice vinegar, salt, chicken essence.

1. Wash the leg of lamb and control the moisture. Cut the mutton horizontally to the grain of the meat, and the direction of the knife should be perpendicular to the direction of the meat fiber. On the one hand, mutton fiber is destroyed and it is easier to cook. In addition, the meat will not be chopped, and the cut mutton will be marinated with tender meat.

2. Wash the green onions, cut them into pieces obliquely, and shred the ginger for later use.

3. Heat a proper amount of salad oil in the pot, add 1/3 shallots and stir fry, then add the marinated mutton slices and stir fry quickly.

4. Quickly add soy sauce and stir well. When the mutton slices begin to turn white, add the remaining green onions, add sugar and salt, and stir well.

5. Stir fry until the green onions are soft and the mutton is cooked. Pour in balsamic vinegar and stir well. Add a little chicken essence to taste and serve.