High-end Mid-Autumn Festival menu: braised eggplant with swimming crab, boiled pork with giant clam dumplings, braised abalone with pig's trotters, braised herring at home, and roasted mushrooms with rapeseed.

1. Braised eggplant with swimming crab

Swim crab is cleaned, uncovered, removed gill and stomach pouch, chopped into small pieces, and then dipped in dry starch at the knife edge. After washing the eggplant, remove the root pedicle, cut the eggplant into strips, and cut the pepper into strips after removing the root pedicle. Add oil to the pan. When the oil is hot, put the knife edge of Portunus trituberculatus downward into the pan, fry until it is set, stir fry evenly, and add onion, ginger, garlic and dried pepper to make it smell.

Cook cooking wine and a taste of fresh soy sauce in the pot, then add eggplant strips and appropriate amount of soup. When the fire boils, turn to low heat and simmer slowly. After the soup is thick, sprinkle with pepper strips, add salt, pepper and oyster sauce to taste, and then serve out of the pot.

2. Pork clam dumplings with Zizania latifolia Bunge

Wash Zizania latifolia Bunge, scrape off the old skin, cut the washed Zizania latifolia Bunge into fine powder, add salt and mix well to remove water, and chop the pork into stuffing. Add minced onion, ginger, salt, pepper, fresh soy sauce and oyster sauce into the chopped pork stuffing, stir well, and then add pepper water several times until the meat stuffing swells.

Add the water-soaked Zizania latifolia into the meat stuffing and mix well. Sprinkle with pepper oil. Wash the fresh giant clams, remove the internal organs, cut them into cubes, and add them into the prepared Zizania latifolia meat stuffing and mix well. Wrap the prepared stuffing in the dumpling skin, pinch the mouth tightly, put it in a boiling water pot, boil it for three times until jiaozi bulges and floats, and then take it out and enjoy it.

3. Roast abalone with pig's trotters

The pig's trotters are burned with a blowtorch to remove the fur, scraped and cleaned, and chopped into small pieces. After the abalone is shelled, the internal organs are removed, and then a cross knife is put on the abalone. Put cold water on pig's trotters into the pot, add a few drops of white wine into the pot, skim the floating foam after the water is boiled, remove it and clean the pig's trotters.

add oil to the pot, add rock sugar and stir-fry until the sugar color is brown. after adding boiling water, add light soy sauce, scallion and ginger, star anise, prickly ash, fragrant leaves and dried peppers, then put the pig's trotters into the pot, bring them to a boil and turn to low heat for slow stew. Stew until the soup in the pot is thick and the pig's trotters are soft and rotten, remove the residue from the pot, add the chopped abalone, add salt, oyster sauce and pepper to taste, stew until the soup is thick, and then serve out of the pot.

4. Braised domestic fish

Slaughter the fish cleanly, remove the internal organs, gills and scales, and evenly change the flower knives on both sides of the fish. Cut onion, ginger and garlic into large pieces, and cut dried peppers into sections. Add oil-fried chives, ginger, garlic and dried peppers to the pot, cook cooking wine and a fresh soy sauce, add a proper amount of soup and a little white sugar to freshen it up, and gently push the fish belly up into the pot.

bring the soup in the pot to a boil, then turn to low heat, stew until the soup is thick, add salt and pepper to taste, turn on the fire to collect the thick soup, sprinkle with pepper oil, and sprinkle with chopped green onion and coriander to serve.

5. Burning mushrooms with rapeseed

Picking and washing rapeseed, cleaning after removing the root pedicles, removing the root pedicles of mushrooms, and cleaning the mushrooms into large pieces. Boil water in a pot, add a little salt and a few drops of cooking oil to the water, add rapeseed after the water boils, blanch until the color is green, then remove it and cool it, and blanch mushrooms in a pot until they are soft and then remove it and cool it.

Add oil into the pan, add pepper particles to fry until fragrant, remove pepper particles, add minced garlic to fry until fragrant, add dried rape and mushrooms, stir-fry evenly, add salt, oyster sauce and pepper to taste, pour in water starch to thicken, and drop a few drops of pepper oil to serve.