1. Practice 1: Prepare materials. 350g of agarwood, 0/5g of edible oil 1 5g of white garlic15g, 8g of sesame oil, 3g of rice wine, 2g of salt and 0g of chicken essence1g. Wash the fungus, pick it up and drain it for later use; Cut garlic into powder; Put the wok on fire, pour in cooking oil and boil, add garlic and stir-fry slightly; Pour rice wine, add agarwood, salt, chicken essence, pour sesame oil, and take out the pot.

2. Practice 2: Prepare materials. Mushrooms, salt, vinegar, onion, vegetable oil. Wash the fungus; Boil the water until it is cooked, scoop up the supercooled boiling water, squeeze out the water and put it in a plate; Add salt, minced garlic and edible oil to the aged vinegar, preferably adding vinegar and garlic juice15min first; Just pour the sauce on the dish.

3. Practice 3: Prepare materials. Flammulina velutipes, auricularia auricula, dried pepper, garlic, edible oil. Washing Auricularia auricula and Flammulina velutipes, and draining for later use; Peel garlic, chop, and dry pepper; Finally, take out the oil pan, add dried Chili and garlic and stir-fry until fragrant; Adding Aquilaria Resinatum immediately after fragrant explosion; Stir-fry over high fire, then add Flammulina velutipes and stir-fry evenly; Add fuel consumption and salt and you can cook.