1. Braised chicken rice Ingredients: boneless chicken 700g, carrot 1 root, potato 1 piece, pepper 1 piece, appropriate amount of salt, yellow rock sugar 15g, 4 teaspoons of soy sauce 1 teaspoon. Chicken soup for the soul (cold water is also acceptable) is appropriate. Suitable method of Pleurotus ostreatus: 1. Wash the chicken, slice it with 3 cm thick black pepper, slice Pleurotus ostreatus, potatoes, peppers and carrots, and slice ginger. 2. Add oil to the pot, stir-fry the ginger slices until fragrant, and add the black pepper chicken pieces to fry until golden brown on both sides. 3. Pour the chicken soup for the soul (or cold water) less than two centimeters away from the chicken breast, and add Pleurotus ostreatus, soy sauce, sauce king, yellow rock sugar, star anise, clove and soy sauce. Pure grain will be popular and will boil. 4. Skim the floating foam, add potatoes and carrots, simmer for 30 minutes, add appropriate amount of salt, simmer for 10 minute, and put pepper when taking out the pot, and then take out the pot ~

2. Delicious old duck pot ingredients: 1 free-range chicken, 10 Pleurotus ostreatus, 1 ginger, 2 tablespoons rice wine, appropriate amount of salt and onion. Methods: 1. Slaughter free-range chickens directly, clean Pleurotus ostreatus, and carve a cross shape on the surface with a kitchen knife in the restaurant. 2, free-range chicken into the pot, add two spoonfuls of rice wine to boil, pick it up and rinse it with water. 3. Put the free-range chicken into the soup pot, add ginger slices, Pleurotus ostreatus and enough cold water, cover the pot, boil and turn to low heat for two and a half hours. 4, finally add the right amount of salt, stew for a few minutes, and it will be fragrant in the restaurant kitchen ~

Third, the fragrant and tender roast duck leg ingredients: two big duck legs, onion, ginger, rice wine, oil consumption, soy sauce, sauce king, star anise, white pepper, fish sauce Practice: 1, put the duck legs in a basin, add salt and spread evenly, then add rice wine, oil consumption, soy sauce, sauce king, morning dew, star anise and white soy sauce. 2. Pour into a fresh-keeping bag and refrigerate overnight. 3. Take it off the next day, spread tin foil paper on the baking tray, put the salted duck legs in, and enter the middle and upper floors of the electric oven, with the left and right gears 180 degrees for 40min. 4. In the roasting process, prepare the sauce on the surface of duck leg in advance: mix it evenly with oil 1 spoon and pure honey 1 spoon for later use. 5, 40 minutes, take off the surface layer, brush a layer of fragrance, and then put it in the last layer of the electric oven on time to bake for about 10 minutes. After 5 minutes, take off the brush again, put it in and bake it again, and you can eat it ~