1, Method 1: Tricholoma matsutake pigeon soup. Ingredients: a pigeon, 20g of dried Tricholoma matsutake, proper amount of Lycium barbarum, ginger and yellow wine. Practice: soak Tricholoma matsutake in water in advance until soft, and pour off the bottom residue. Wash pigeons with running water, put them in cold water, add a little yellow wine, cook until the water boils and blood bubbles, then 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 to cook for half an hour. You can add a little cooking wine or salt according to your own taste.

2. Method 2: Materials: native hen 1 only about1500g, Tricholoma matsutake150g, fresh Tricholoma matsutake is preferred, ginger10g, onion 20g, clear water 2.5l, and a little refined salt. Practice: beat the ginger and tie the onion for use. Soak Tricholoma matsutake in water, wash it, and cut it into 0.3 cm pieces. Wash the chicken, blanch it in boiling water and take it out. Put 2500 ml of clear water in the pot, put the boiled chicken on high fire, add broken ginger, onion and Tricholoma matsutake, and boil together, then stew with low fire until the chicken is cooked and soft, and the aroma of Tricholoma matsutake overflows, about 4 hours. When serving a bowl, you can add a little refined salt.

3. Method 3: Main ingredients: 6-8 pieces of dried Tricholoma matsutake, 300g of ribs; seasoning: ginger 1 piece, 5g of salt, 2000ML of water, appropriate amount of pepper, and shallots 1 piece. 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 water to the soup pot in advance and cook. Put 2 slices of ginger and ribs together, add enough water and boil until blood bubbles come out. Remove ribs while boiling (avoid blood foam or rinse the surface with warm water). Put the ribs, Tricholoma matsutake and the remaining ginger slices into the warm soup, and cook for 2-3 hours to add salt. Add white pepper and chopped shallots and serve.