Ingredients: chicken 1 only about 750g, fresh Agaricus bisporus 500g, onion ginger 20g, peanut oil 3 tablespoons, soy sauce 2 tablespoons, aniseed 2, pepper 1 0g, clove 1 granule, tsaoko 2, refined salt12 tablespoons, cooking wine. 6 cups of bone soup.

Steps: Chop the chicken into 3 cm square pieces, put them in a boiling water pot for 2 minutes, then take them out and rinse them with clear water; Tear Agaricus bisporus into large pieces, boil in boiling water for 2 minutes, take out and drain.

Put the wok on a big fire, add the oil, heat it to 60%, and put the onion and ginger into the wok. Add bone soup, chicken nuggets, cooking wine, aniseed, pepper, clove, tsaoko, soy sauce, cover, simmer until crisp, add Agaricus bisporus, stew for 5 minutes, season with monosodium glutamate and refined salt, and put into a large bowl of soup.

2. Baked Agaricus bisporus in butter

Ingredients: Agaricus bisporus 300g, salt 1 teaspoon, pepper 1/3 teaspoons, butter 3 tablespoons. 1 small red vinegar cream sauce.

Steps: Rooted Agaricus bisporus, washed with light salt water, and drained. Mix salt and pepper with Agaricus bisporus and marinate for about half an hour. Put the Agaricus bisporus on the baking tray, and then pour the melted butter evenly. Put the baking tray in the oven and bake at 180 ~ 200℃ 15 ~ 20 minutes until the Agaricus bisporus turns yellow and soft, then take it out and put it on the tray. Serve with red vinegar cream sauce and dipping sauce.