1. Steamed mushrooms with phoenix wings. Ingredients: 500 grams of chicken wings. 50 grams of flower mushrooms, 2 tablespoons of wine, a little alum, and 1 piece of ginger. Preparation: Cut off the tips of chicken wings, scald them in boiling water, remove and wash them, put alum into the soup, heat and skim off the foam and set aside. After soaking the mushrooms in water, use your fingers to scrape off the sediment and impurities on the surface of the mushrooms, cut off the stems and rinse them, then put them into a dish and add wine, salt, monosodium glutamate and original soup (that is, filtered soaked flowers) Mushroom water) Steam for 30 minutes, take out and set aside. Arrange the boiled and washed chicken wings neatly in the tasting pot, add wine, salt, monosodium glutamate and ginger slices, pour the clear original soup and mushrooms into the tasting pot (to 1 cm from the edge of the tasting pot ), cover and steam for 2 hours and 30 minutes, take it out, remove the ginger slices, and place the mushrooms with their noodles facing up.

2. Stewed mushrooms with fragrant dew. Ingredients: 150 grams of dried new flower mushrooms. Accessories: 1 piece of ginger, 2 strips of green onion, 1 piece of gauze paper. Seasoning: 750 grams of light soup, 20 grams of Shaoxing wine, 10 grams of chicken fat, 750 grams of water, 30 grams of lard, appropriate amounts of refined salt, MSG, white sugar, etc. Method: Soak the mushrooms in water for 10 minutes, cut off the stems and wash them, then soak them in 750 grams of water for 15 minutes, pick them up and absorb the water, filter the water in which the mushrooms are soaked and set aside; put the dried mushrooms in In a stew pot, first add lard and mix well, then add chicken fat, Shaoxing wine, sugar, monosodium glutamate, ginger, and refined salt; put the soup and filtered ancient water into the pot, heat until slightly boiling, and pour into the pot , cover the cup, put it into the cage and simmer over high heat for 20 minutes, take it out, remove the ginger and green onion, skim off the oil on the soup surface, then seal it with gauze paper and serve it to the table.

3. Braised mushrooms. Ingredients: 20 grams of flower mushrooms. Seasoning: 30 grams of salad oil, 30 grams of green onions, 20 grams of ginger slices, 1 gram of salt, 20 grams of cooking wine, 100 grams of fresh soup, and 30 grams of sesame oil. Method: Cut off the stems of the mushrooms, wash them with warm water, change the water and soak them until soft, pick them up, put them in a bowl, add green onions, ginger slices, cooking wine, salad oil, and then add fresh soup until they are submerged Mushroom. Steam the mushrooms until they are cooked and soft. Put the wok on the fire, pour the mushrooms and juice into the pot, add salt, cover the pot, simmer over low heat until the juice is half dry, then remove from the pot, drain the soup, and remove the ginger slices and green onions. Section, cool, stir in sesame oil, and serve.