1.Tea mushroom chicken soup:

Raw materials: 75g of dried Agrocybe aegerita, 0/chicken, 0/5g of Lycium barbarum, 0/0g of Radix Angelicae Dahuricae, 0/5g of Radix Codonopsis, 3 scallions, 9g of ginger slices, 5g of Radix Adenophorae, 0/5g of yellow rice wine.

Production: Soak the tea mushroom in warm water and wash it, kill the native chicken and wash it, chop it into pieces, scald it in boiling water for1-2 minutes, take it out, put it into three crocks on average after taking it out, add all the above ingredients into the crocks on average, add 80% water, cover it with tin foil and seal, and put it in a furnace or a jar for 5-6 hours.

2. Huangli pork knuckle soup

Raw materials: 60g of soybean, 600g of pig's feet, 2g of angelica dahurica, 3g of codonopsis pilosula, 5g of Sophora japonica, liquorice 1 g, onion 1 piece, 4 slices of ginger, 40g of yellow wine, salt, monosodium glutamate, machine essence and pepper.

Production: Soak soybeans in warm water for 3-4 hours, clean pig's feet and chop them into 2.5 cm square hairs, scald them in boiling water for 3-4 minutes, take them out and put them in a crock, add the above ingredients of soybeans, add 80% water, seal them with tin foil, cover them, and put them in a furnace or jar for 5-6 hours.

3. horseshoe pig lung soup

Raw materials: 20 horseshoes, 300g of pig lung, 0/0g of ginger/kloc-,0/5g of onion/kloc-,5g of refined salt, 2g of monosodium glutamate and a proper amount of soup. 2 grams of angelica dahurica, 20 grams of yellow wine, 3 grams of adenophora root and 3 grams of kaempferia kaempferia.

Production: Wash the horseshoe for later use, put the throat of the pig's lung on the tap and pour clean water to make the pig's lung swell and fill with water, squeeze the bleeding water repeatedly by hand until the pig's lung is white, then cut the pig's lung into pieces, cook it in boiling water for 5 minutes, take it out, and put the lung block, horseshoe and all ingredients into a tile pouring furnace or cylinder for 2-3 hours.

4. Pork belly old duck soup

Raw materials: pork tripe 1 piece, old duck 1 piece, angelica dahurica10g, codonopsis pilosula15g, Sophora japonica15g, kaempferia kaempferia10g, 3 shallots, and ginger slices.

Production: soak the pork tripe in boiling water, take out a layer of stomach acid from the surface of the pot and rinse it off, then slaughter the old duck, remove the belly and rinse it off, then chop the pork tripe and the old duck into pieces, boil them in boiling water for 2-3 minutes, put them in three crocks on average, put the above ingredients in crocks on average, add 80% water, and put them in the furnace or simmer for 5-6 hours.

5. huaren tendon soup

Raw materials: 50g of peanut kernel, 50g of trotter tendon 1 50g, 2g of angelica dahurica, 3g of licorice 1 g, 3g of adenophora, 20g of refined salt, 20g of onion, 5g of ginger, pepper1g, and a proper amount of chicken essence.

Production: soak the peanut kernel for 2 hours, remove impurities and moldy particles, peel and drain water for later use, tie the onion and smash the ginger for later use, put the tendon in a pot, add appropriate amount of water, steam it in a drawer and take it out, soak it in cold water for 2 hours, peel off the outer fascia, clean and cut it into long sections, and mix the cut tendon with the onion, ginger, salt, cooking wine and the above ingredients.

6. Stewed beef soup

Raw materials: 500g beef, onion 1 5g, ginger slices 1 0g, 5g salt, 4g monosodium glutamate, 30g cooking wine, angelica dahurica1g, 2g kaempferia kaempferiae, and pepper1g.

Production: Wash the beef, cut it into small squares, put it in a crock, add a proper amount of water and put it on a high fire. After the soup is boiled and the floating foam is removed, add ingredients and put it in a furnace or a jar for 2-3 hours.

7. Taro fish belly soup:

Raw materials: 500g taro, 200g mullet, pork tripe 1 piece, 3 scallions, ginger slices 12 pieces, salt, monosodium glutamate, chicken essence and pepper, 5g licorice, Sophora japonica10g, and kaempferia kaempferia10g.

Production: peel taro, cut it into pieces, soak the fish in warm water for 30 minutes, cut the pork belly in boiling water to remove a layer of gastric acid on the surface, then rinse it and cut it into pieces. Put the taro, the fish and the belly into boiling water and cook it for 2-3 minutes. Take it out and put it in three crocks on average, add all the above ingredients, add clean water, and then seal it with tin foil and put it on the lid and bake it in the furnace or tank.

8. Stewed duck soup

Raw materials: 250g of clean duck meat, clean duck gizzard and duck liver 1 pair, 50g of boiled lard, 2g of cooking wine 1 0g, 2g of monosodium glutamate, 5g of salt, chili powder1g, scallion15g, and 5g of ginger.

Production: Wash the duck meat and cut it into pieces, cut the duck gizzard into 4 pieces, cut the scallion into pieces, beat the ginger husband with a knife for later use, heat the wok with lard, add the duck gizzard, liver, scallion and ginger, stir-fry for 5 minutes, and cook the cooking wine when the duck is golden.

9. Wolfberry Pigeon Soup

Raw materials: 2 young pigeons, 40g of medlar, 5g of codonopsis pilosula, 5g of salt, 8g of sugar, cooking wine 1 0g, onion knot 1 piece, 2 slices of ginger, 2g of pepper1g and monosodium glutamate.

Production: Slaughter the young pigeons, remove their hair, cut them into 4 pieces (feet, neck, head and waist), then put them in a boiling pot for a while, take out the washed blood foam, seal the medlar, codonopsis pilosula, salt, monosodium glutamate, sugar, cooking wine and pepper with tin foil, and cover them with a stove or a jar for 2-3 hours.

10. Chestnut ribs soup

Raw materials: pork ribs 300g, chestnuts 200g, refined salt 4g, monosodium glutamate 2g, cooking wine 4g, angelica dahurica 1 g, kaempferia kaempferia 1 g, pepper 1 g, onion and ginger slices as food.

Production: Wash the ribs, blanch them with boiling water, take them out for later use, peel the chestnuts, chop them into small pieces, put them into a crock, add the above ingredients, add 80% water, seal them with tin foil, cover them and put them in a furnace or a jar for 3-4 hours.