1, chicken stewed with mushrooms. Ingredients: Tricholoma matsutake 100g, Sanhuang chicken 1, onion ginger slices 15g, star anise 1, cinnamon 1, rice wine 1 spoon, 2 tablespoons of soy sauce, salt, chicken essence and oil 6544. Practice: After washing Tricholoma matsutake, soak it for half a day in advance, then rub it and change the water several times until the sediment is washed away. Cut the chicken into pieces, rinse it with blood, and boil it in a pot with cold water. Take out the cooked chicken pieces, rinse them with clear water again, and drain the water for later use. Heat the pan, add oil, stir-fry chicken pieces, and add onion and ginger slices. Boil rice wine, add light soy sauce, add star anise and cinnamon, stir-fry evenly, drain mushrooms and put them in a pot, stir-fry evenly. Pour all the fried ingredients into the casserole. Pour in the pre-cooked hot water, and the water should not be over the chicken pieces. Bring the fire to a boil, turn to low heat, stew until the chicken is cooked and rotten, add salt 15 minutes before turning off the fire, and add chicken essence to taste after turning off the fire.

2. Stewed beef with potatoes. Ingredients: 200g beef, 3 potatoes, 1/2 carrots, 30g peas and beans. Accessories: 2 slices of ginger, shredded onion, shredded konjac, appropriate amount of salad oil, white wine, broth, cooking wine, sugar, soy sauce and salt. Practice: Slice beef, peel potatoes, cut into pieces, and soak in water 10 minute. Peel carrots and cut them into small pieces. Blanch the beans with salt water, then drain the water with cold water, cut into sections, and shred the ginger slices. Stir-fry beef and shredded ginger in a hot oil pan until the beef changes color. Add potatoes and carrots and stir fry together. Add appropriate amount of liquor and broth, and cook over low heat. Add cooking wine and sugar, cover and cook for 8 minutes. Add soy sauce and cook for 5 minutes, then add beans and cook for 5 minutes.

3. Pork stewed vermicelli. Ingredients: 400g pork, dried vermicelli 150g, onion 1 root, 2 star anise, 8g rock sugar, 3 slices of ginger, 2 tablespoons soy sauce, 0/2 teaspoons salt, 0/teaspoon soy sauce 1 teaspoon carved wine 1. Practice: Boil the water in the pot, add diced meat, blanch until the water boils, remove, wash and drain. Put 1 tsp oil in the pan, add pork pieces and stir-fry until slightly yellow. Pick up the meat, add rock sugar and stir-fry until caramel color. Stir-fry the meat until the color is even. Add onion, star anise, ginger slices and carved wine and stir-fry until fragrant. Add 1200ml water and all seasonings, cover and cook, and then simmer for about 60 minutes. Halfway through the cooking, pick up the onion and ginger slices. Soak the vermicelli in warm water in advance. When the water in the pot is stewed to 1/3, add the soaked vermicelli. Boil the vermicelli with the lid off on medium and small fire for a little longer. Finally, cook until the vermicelli is soft, and add a little salt to taste.