all kinds of dried mushrooms are foamed in warm water, washed, poured into a pot, added with appropriate amount of water, blanched with ribs, and boiled with dried mushrooms for 2-3 hours.

Big Bone Sanjun Soup

Ingredients: three kinds of mushrooms, two Pleurotus nebrodensis, more than three Coprinus comatus and a handful of Agrocybe aegerita, washed.

the slice of this slice, put aside one side or two small rapeseed without cutting.

a thick soup treasure, a pig bone, and this one is completely bought with the wind. The taste is ok. But after drinking, you will feel very dry.

Practice:

1. Boil the pot, add a few drops of cooking oil at the beginning of boiling, blanch the small rapeseed and take it out. Then add three kinds of mushrooms and

blanch until soft. Remove and control the dry water.

2. Add appropriate water to the pot (it says three bowls. After pouring this water, the salinity is just right.

add the thick soup treasure. Keep stirring until it melts. The soup turned white.

3. After the pot is boiled, put in the cooked mushrooms, then turn off the fire and put in the small rapeseed.

Ingredients:

3 kg of butter, 2 kg of salad oil, 1 kg of Pixian watercress, 51 g of white wine, 21 g of fermented grains, 1.5 kg of baked sea pepper, 1.5 kg of ginger, 1.5 kg of garlic, 1.5 kg of pepper, 1.5 g of fermented soybean, 1.5 g of sprouts, 1.2 g of crystal sugar, 2 liang of fine pepper noodles.

5g of cinnamon bark, 5g of licorice, 5g of branches, 5g of weeds, 5g of old buckle, 5g of Gan Song, 5g of dried tangerine peel, 5g of stir-fry citronella, 5g of star anise, 5g of fragrant leaves, 5g of groundsel, 8g of fennel and 5g of vanilla.

Before frying, put spices. One pot is filled with watercress, green onion, ginger, fermented grains, 25g of white wine, garlic, broken rice, sprouts, lobster sauce and crystal sugar, and mixed evenly.

Add 3kg of butter in the other pot to boil, then add salad oil to heat it to 71-81%, scoop the oil onto the evenly mixed watercress with a spoon,

While dripping oil.

Then put the watercress on the fire and cook it with medium fire for about 11 minutes. When the watercress is quick-drying and moist, it will stir-fry the pepper.

When the oil boils, stir-fry it with low fire. After 15 minutes, add about 25 grams of white wine and continue to stir-fry.

Until the moisture of each raw material is quick-drying, add the foaming spices and continue to stir-fry.

Until the raw materials are dry for 9 minutes, it will stir-fry the swollen pepper.