Dear baby Bian Xiao here recommends two recipes for the Double Ninth Festival, so that you won't be caught off guard when preparing dinner for the Double Ninth Festival. 1. Hairy crabs with oil sauce Raw materials: Eriocheir sinensis Accessories: Jiang Mo, starch, chopped green onion, dry flour, sugar, soy sauce, monosodium glutamate, yellow wine, lard, etc. Production method: 1. Take the washed Eriocheir sinensis, chop off its sharp claws, cut it in half with its abdomen facing upwards, and dig its cheeks; 2. Dip the broken part in flour; 3. Oil the pan, add appropriate amount of oil, cook until it is half done, then put the crab in the pan, dip the flour down and fry until golden brown. In order to make the crabs evenly heated, double them and fry them; 4. When the crab is fried until the crab shell is red, add onion ginger, yellow wine, soy sauce, sugar, water, etc. Then cook the crab meat until it is completely cooked, add monosodium glutamate, collect thick soup, add water and starch, turn the pan a few times and pour in the cooked lard. Second, peanuts, dried tangerine peel and trotters soup materials: peanuts, dried tangerine peel, trotters, ginger production method: 1, peanuts and dried tangerine peel washed and soaked for a while; 2. Wash and chop the pig's feet; 3. Put peanuts, dried tangerine peel, pig's trotters and ginger into a casserole, add 3000 ml (about 12 bowl) of clean water to boil with strong fire, simmer for about 3 hours, and finally add appropriate seasonings such as salt and oil.