Stewed pigeon with Agaricus blazei Murill: soak Agaricus blazei Murill in warm water, wash it, stew it with the treated pigeon meat for 1-2 hours, season it, and then take out the meat and drink soup.

Frying Agaricus blazei Murill: Marinate the soaked Agaricus blazei Murill with salt and cooking wine, then make a batter with egg yolk and flour and wrap it on the surface of Agaricus blazei Murill, and fry it in a pan until the surface is golden.

Stir-fried rice with Agaricus blazei: Dice Agaricus blazei, stir-fry with minced meat until cooked, add rice and stir well, and add a small amount of onion and carrot. Season and serve.