Autumn is a good time to eat crabs. At this time, the crabs are plump. Its making method is also relatively simple, and it can be steamed directly across the water. According to the size of the crab, steaming for about10 ~15 minutes, the crab will be completely cooked at this time. Take it out and the meat is fat and delicious, which is especially satisfying.

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Second course: Roasted Duck with Beer

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

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Third course: shredded taro

Taro, which means "Yu Tou", is one of the must-eat dishes in Mid-Autumn Festival. There are many ways to make taro. You can try this steamed taro. Cut the taro into shreds, fry it at the oil temperature in the pot, take it out after frying, fry it in sugar color, then return it to the pot and take it out directly after it can be drawn.

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Fourth course: Roasted chicken with chestnuts.

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

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