Ingredients: chicken 1 750g, fresh Agaricus bisporus 50g, onion ginger 20g, peanut oil 3 tablespoons, soy sauce 2 tablespoons, aniseed 2 tablets, pepper 1 0g, clove1tablet, tsaoko 2 tablets, salt12 tablespoons, cooking wine. 6 cups of bone soup.

Steps: Chop the chicken into 3 cm square pieces, blanch them in a boiling water pot for 2 minutes, then take them out and rinse them with clear water; Tear Agaricus bisporus into large pieces, cook in boiling water for 2 minutes, remove and drain.

Put the wok on a big fire, add the oil, heat it to 60%, and put the onion and ginger slices into the wok. Add bone soup, chicken nuggets, cooking wine, aniseed, pepper, clove, tsaoko and soy sauce, cover, simmer until crisp, add Agaricus bisporus, stew for 5 minutes, season with monosodium glutamate and refined salt, and put into a large bowl of soup.

2. Baked Agaricus bisporus in butter

Ingredients: Agaricus bisporus 300g, salt 1 teaspoon, pepper 1/3 teaspoons, and butter 3 tablespoons. 1 small red vinegar cream sauce.

Steps: Rooting Agaricus bisporus, washing with light salt water, and draining. Mix salt and pepper with Agaricus bisporus and marinate for about half an hour. Put Agaricus bisporus on a baking tray, and then pour the melted butter evenly. Put the baking tray in the oven and bake at 180 ~ 200℃ 15 ~ 20 minutes until the Agaricus bisporus turns yellow and soft, then take it out and put it on the tray. Serve with red vinegar cream sauce and dipping sauce.