1, dried pine mushroom sparerib soup. Ingredients: 6-8 dried Tricholoma matsutake, 300g ribs. Seasoning: ginger 1 piece, salt 5g, water 2000ML, appropriate amount of pepper and shallot 1 piece. Practice: Dry Tricholoma matsutake is soaked in warm water in advance. Repeated cleaning, sand removal and root removal for later use. Slice ginger for later use. Add 2000ML of water to the soup pot in advance and cook. Put 2 slices of ginger and ribs together, add enough water and cook until blood bubbles appear. Remove the ribs when boiling (avoid blood foam or wash the surface with warm water). Boil the ribs, pine mushrooms and the remaining ginger slices in warm soup for 2-3 hours. Add salt. Add white pepper and chopped onion and serve.

2. Ingredients: appropriate amount of dried Tricholoma matsutake, half chicken, a little lean meat and a carrot. Ingredients: a little red dates, candied dates 1-2, ginger slices. Practice; Soak dried Tricholoma matsutake in clear water until soft, peel chicken, wash and cut into pieces, peel carrot and cut into pieces, and wash jujube for later use; "Fly" the chicken and lean meat into the water a little, then put all the ingredients into the soup pot, add water and follow the soup pot method, which takes about 2 hours to complete, and then add some salt to taste and then take out the pot.

3, pine mushroom pigeon soup. Ingredients: a pigeon, 20g dried Tricholoma matsutake, appropriate amount of Lycium barbarum, appropriate amount of ginger and appropriate amount of yellow wine. Practice: Soak Tricholoma matsutake in water in advance, and pour off the bottom slag. Wash pigeons with running water, put them in cold water, add a little yellow wine, cook until the water boils and blood bubbles, remove them and rinse them with warm water. Add a proper amount of water to the casserole, add the boiled pigeon and ginger slices and cook for half an hour, then add the soaked Tricholoma matsutake and Lycium barbarum and continue cooking for half an hour. You can add a little cooking wine or salt according to your own taste.