1. Braised chicken rice Ingredients: 700g boneless chicken, carrot 1 serving, potato 1 serving, pepper 1 serving, appropriate amount of salt, yellow rock sugar 1 5g, 4 teaspoons of soy sauce, soy sauce1teaspoon. Chicken soup for the soul (cold water is also acceptable) is suitable. Suitable method of Pleurotus ostreatus: 1. Wash the chicken, cut it into pieces with 3 cm thick black pepper, slice Pleurotus ostreatus, potatoes, peppers and carrots, and slice ginger. 2. Put oil in the pot, stir-fry ginger slices until fragrant, and add black pepper chicken pieces to fry until golden on both sides. 3. Pour the chicken soup for the soul (or cold water) less than two centimeters away from the chicken breast, and add Pleurotus ostreatus, soy sauce, soy sauce king, yellow rock sugar, star anise, clove and soy sauce. Pure grain wine will become popular and boiling. 4. Skim the froth, add potatoes and carrots, simmer for 30 minutes, add appropriate amount of salt, stew for 10min, and put pepper when taking out the pot, and then take out the pot ~

2. Delicious old duck pot Ingredients: 1 free-range chicken, 10 Pleurotus ostreatus, 1 slice of ginger, 2 spoonfuls of rice wine, appropriate amount of salt and onion. Methods: 1. Slaughter free-range chickens directly, clean Pleurotus ostreatus, and carve a cross shape on the surface with a kitchen knife in the restaurant. 2. Put the free-range chicken into the pot, add two spoonfuls of rice wine to boil, pick it up and rinse it with water. 3. Put the free-range chicken into the soup pot, add ginger slices, Pleurotus ostreatus and enough cold water, cover it, boil it and turn to low heat for two and a half hours. 4, finally add the right amount of salt, stew for a few minutes, and it will be fragrant in the restaurant kitchen ~

Third, the fragrant and tender roast duck leg ingredients: two big duck legs, onion, ginger, rice wine, oil consumption, soy sauce, soy sauce king, star anise, white pepper, fish sauce practice: 1, put the duck leg in a basin, add salt and spread it evenly, then add rice wine, oil consumption, soy sauce king, morning dew, star anise and white soy sauce. 2. Pour it into a fresh-keeping bag and put it in the refrigerator overnight. 3. Take it off the next day, spread tin foil paper on the baking tray, put the salted duck legs in, and enter the middle and upper floors of the electric oven, with the left and right gears 180 degrees for 40 minutes. 4. In the roasting process, prepare the sauce on the surface of duck leg in advance: oil consumption 1 teaspoon and pure honey 1 teaspoon are mixed evenly for later use. 5, 40 minutes, take off the surface layer, brush with a layer of fragrance, and then put it in the electric oven at the last second to bake for about 10 minutes. After 5 minutes, take off the brush again, put it in and bake again, and you can eat it ~