(1) One piece of chicken breast, 5-6 pieces of Cordyceps sinensis, a little ginger, a little garlic paste, a little cooking wine, a little salt and a little chicken essence.
(2) Wash and cut the chicken into pieces, add a little cooking wine and salt, mix well and marinate for about 5 minutes.
(3) Add appropriate amount of water to Cordyceps sinensis and soak it in warm water in advance for later use.
(4) Heat the oil pan, add Jiang Mo and garlic and saute.
(5) Add the chicken pieces and stir-fry until the surface color of the meat pieces turns white, add a little cooking wine, fine sugar and soy sauce, stir-fry for a few times, and then add Cordyceps.
(6) Pour the soaked water into the chicken nuggets (the chicken nuggets shall prevail), bring to a boil with high fire, and turn to medium fire until the soup is collected.
(7) Add a little chicken essence to get out of the pot and put it on the plate.
2. Cordyceps duck soup
(1) Duck 100g, 3 red dates, 5g cordyceps sinensis, a little salt and a proper amount of water.
(2) Remove the core from the red dates.
(3) Soak the Chinese caterpillar fungus flowers in water for five minutes.
(4) Wash all the materials, put them into the pot and add a proper amount of water.
(5) Cover the lid and press the soup making function.
(6) After boiling for 30 minutes, open the lid and add a little salt to taste the dish.
3. Stir-fry shredded Chinese caterpillar fungus
(1) 250g of fresh cordyceps, 200g of shredded pork, half a green pepper, egg 1 piece, oil 1 spoon, 3 tbsps of beer, 5g of salt, 3g of sugar and 2 slices of ginger.
(2) Soak the Chinese caterpillar fungus in clear water for 10 minute, then blanch it in boiling water and then put it in cold water.
(3) Cut the meat into shreds, add salt, cornstarch and eggs and mix well. Cut the green pepper into shreds.
(4) Stir-fry the shredded pork, add beer to remove fishy smell, add green pepper when the shredded pork becomes discolored, and finally add Chinese caterpillar fungus.
(5) Put the fried dishes on the plate.