2. Practice 2: Prepare materials. Sanhuang chicken, Pleurotus ostreatus, raw egg, onion, ginger, garlic, rice wine, soy sauce, sugar, soybean sauce, salt and edible oil. Cleaning Pleurotus ostreatus, squeezing out water, removing pedicels, and slicing; Scatter raw eggs; Clean chicken, control drying, chop into pieces, and marinate with10g light soy sauce for 10 minutes; Put the pot on the fire, add cooking oil and heat it to 70%, put in the black pepper chicken with egg liquid, fry it orange, and pour it into the colander to drain the oil; Put the pot on fire, leave a little oil, add sugar and fried chicken fillet and stir-fry slightly; Add soy sauce, rice wine, soybean sauce, onion, ginger, garlic paste, simmer slightly, pour into a casserole, add chicken broth, bring the stove to a boil, remove the white foam, and simmer until soft and rotten; Place the casserole on a low heat, add Xianggu and stew for about 15 minutes.
3. Practice 3: Prepare materials. Sanhuang Chicken, Auricularia auricula, dried Lentinus edodes, dried bamboo shoots, dried Chili peppers, mashed garlic, leek moss, wine, soy sauce with spiced powder, sesame oil, soup, sugar, soy sauce, wine and oil. Clean Sanhuang chicken, cut it into pieces up and down to 4cm, add ginger slices, rice wine, spiced powder, soy sauce with salt and sesame oil, mix well, and marinate for 20 minutes to taste; Soak the dried bamboo shoots in clear water until soft, then put them in a pot for 15 minutes, then fish them out after cooking, and squeeze them dry for later use; After the auricularia auricula is soaked in warm water, the pedicel is removed, cleaned, forcibly broken into pieces with equal size, and the water is controlled to be dried for reservation; Wash leek moss and cut it into 4cm long segments; Clean the dried shiitake mushrooms, soak them in warm water, then remove the pedicels, and control the water to reserve. Don't throw away the water soaked in mushrooms, put it aside and settle it; Add oil to the wok, turn the oil to slow fire, add dried chili and garlic paste, stir to one side of the wok after the aroma is exposed, turn to high fire and boil the oil, then add pickled black pepper chicken pieces, fry the wok until the surface of the chicken breast is slightly yellow, and take it out; Put the dried bamboo shoots, Pleurotus ostreatus and Auricularia auricula, which are moisture-controlled, into a pot and fry, then pour in the water soaked in mushrooms, boil over fire, add salt (1 spoon, 5g), sugar and soy sauce for coloring, and cook for another 5 minutes; Pour in the chicken nuggets with black pepper, then pour in the wine, cover, simmer for 15 minutes, and sprinkle with leek moss.