What home-cooked dishes do you eat during the Mid-Autumn Festival?

The Mid-Autumn Festival is a traditional festival in my country and also a statutory holiday in my country. During the Mid-Autumn Festival, families get together and can eat some home-cooked dishes that are both nutritious and meaningful. For example, stir-fried lamb with green onions, spicy boiled fish, etc., are all common home-cooked dishes that can be eaten during the Mid-Autumn Festival. In addition, during the Mid-Autumn Festival, hairy crabs are also relatively plump and can be eaten appropriately.

What home-cooked dishes do you eat during the Mid-Autumn Festival?

First course: Stir-fried lamb with green onions

Ingredients: Lamb leg (clean, 200 grams), green onion (200 grams) Seasoning: Garlic (1 clove), pepper powder (a little), rice wine (20 grams), soy sauce (50 grams), salt (a little), vinegar (a little), cooking oil (a little), sesame oil (50 grams). Cooking method: 1. Remove the tendons from the lamb leg and cut into large thin slices; cut the scallions into spiral pieces and stir-fry them until they become slices. 2. Mix the scallion pieces, cooking oil (or lard), soy sauce, salt, wine, pepper powder and lamb leg slices in a bowl. 3. Heat raw oil, sesame oil and garlic (crushed) in a pan until hot. Add the lamb leg slices, green onions and other ingredients in the bowl. Fry them quickly over high heat a few times. Add a little sesame oil and vinegar and serve. Characteristics of the dish: Fragrant and tender, without any smell of lamb.

Second course: Pickled pepper and black fungus

Ingredients: 2 taels of black fungus, pickled pepper water, green and red pepper shreds, and green onion segments. Method: Soak the black fungus and wash it, boil it in boiling water for five minutes, then remove it and drain the water; marinate it with the above seasonings for 30 minutes. The taste is fresh, fragrant and slightly spicy.

Third course: Spicy boiled fish

Ingredients: 2 pounds of Qian fish, a packet of Qiuxia brand spicy fish seasoning, a little ginger, garlic, pickled pepper, pickled ginger, Sichuan pepper, sugar, and green onion. Method: Put oil in a pot, pour in all the seasonings and stir-fry until fragrant; pour in bone broth or water and bring to a boil. Add the fish fillets that have been coated with cooking wine and boil for five minutes, then sprinkle with celery and scallions.

Fourth course: Chicken

Ingredients: a local chicken, Pixian bean paste, ginger, garlic, and large green pepper. Method: Put a little oil (rapeseed oil) in the pot, pour in small pieces of chicken, fry until dry and remove; pour more oil in the pot, add bean paste, ginger, and garlic and stir-fry until fragrant, add chicken pieces, stir-fry quickly, add a little boiling water, cook for 10 minutes, add a handful of shredded old ginger and a handful of shredded green pepper, and stir-fry until cooked. (Note that this dish does not contain salt, the focus is on the salty taste of Pixian Douban)

Fifth course: Boiled shrimp/crab

Ingredients: 1 pound of shrimps, cooking wine, star anise, peppercorns, and green onions. Method: Boil water in a pot, add seasoning, pour in the shrimps after boiling, and remove from the pot and serve ten minutes after the water boils.