Four dishes and one soup recipe 1. White-cut chicken-stew a soup for 30 minutes, then take the chicken out of the soup, cool it in cold water, marinate it with salt, pepper and chicken powder, spread sesame oil on the chicken skin, cut into pieces and serve with delicious soy sauce before meals. Second, the tea tree mushroom sauce burns the pig's trotters-the pig's elbows are cooked in the broth for half-cooked, and then the broth, yellow wine, superior soy sauce, tea tree mushroom and rock sugar are added, and the sauce is soft and glutinous. 3. Boil dried shredded bean curd until soft with boiling water, drain, add stock, season, stir-fry shrimp, cook rice wine and a little onion ginger, add shredded bean curd, shred Jinhua ham in stock and sprinkle on it. Fourth, chicken soup kale-kale remove the side ribs, blanch, stir-fry with less oil, add broth to taste, and burn until delicious. Five, white gourd vermicelli soup-white gourd cut into pieces, blanched to taste, vermicelli soaked soft, add chicken soup to taste, sprinkle with coriander or leek after the pot.