Shandong cuisine technology: fried mushroom chicken production materials: main ingredients: chicken 1000g, mushrooms (fresh mushrooms) 200g, auxiliary materials: rape 100g, seasoning: onion 15g, ginger 15g, honey/kloc-0. The practice of mushroom chicken: 1. Cut the chicken (naked chicken) from the back, clean it up, pat off the big bones, scald it with boiling water for 5 minutes, take it out, wash it and dry it, and evenly spread a layer of honey on the chicken skin. Wash mushrooms. Remove leaves from rape, leave stems, cut into willow leaves, blanch with boiling water, cool and wash. 2. Widen the oil in the frying spoon, heat it to 70%, thoroughly fry the chicken until golden brown, take it out, put it in a big bowl with the chest down, add onion, ginger, cooking wine, soy sauce, salt, pepper and chicken soup, then add mushrooms, cover it, steam for 3 hours, take it out, pick out onion, ginger and pepper, and choose 10 neatly. Take the chicken out, boneless, cut it into strips 6 cm long and 1.5 cm wide, put the skin down in a bowl, put the remaining mushrooms on it, add the original soup and steam for 15 minutes, take it out, drain the soup, and buckle the chicken in the middle of the plate. Boil the soup in the frying spoon with fire, add monosodium glutamate, thicken and pour the oil on the chicken strips. 3. Add chicken soup to the frying spoon, add rapeseed and shiitake mushrooms, add refined salt and monosodium glutamate to boil, thicken, pour bright oil, put rapeseed around the plate, and press a shiitake mushroom at the root of each rapeseed.