Yipin mushroom king soup. Firstly, clean wild dried mushrooms (dried morel, dried Tricholoma matsutake, dried boletus, dried chicken mushroom, dried Ganoderma lucidum mushroom, dried wild Lentinus edodes, dried pilose antler mushroom10g, and dried boletus edulis, dried chanterelle mushroom, dried Agrocybe aegerita, 20g each), wrap them in a sand bag, add 5kg of distilled water, and bring them to a boil over high fire, and reduce the heat. The dried mushroom soup base is made of several kinds of dried wild mushrooms and used as the soup base of the whole soup. The reason why dry products are used instead of fresh products is that dry products are "concentrated" and have sufficient aroma. When cooking a soup, use a big fire for a long time to fully release the fragrance of dried bacteria. Poultry meat soup After the soup is cooked, poultry meat such as native chicken or water duck can be added to increase the flavor of the meat. Native chickens and ducks must be fresh and wild. This kind of fat is less, the meat is firm and the taste is good. When cooking the second soup, first boil it with high fire, then turn to medium fire for about 20 minutes, and cover it with a small fire for a few minutes. Fresh mushrooms are added to the second-grade soup, and fresh mushrooms such as Morchella, Tricholoma matsutake, Dictyophora dictyophora and Shā rotto Katakuri are added. Adding fresh bacteria should be boiled over high fire for more than 20 minutes to decompose a small amount of harmful elements in the fresh bacteria. This mushroom soup can be used as both soup and meat-eating bacteria, which is nutritious and healthy.

Raw materials: 800g of Dongting Lake water duck, fresh morel and fresh Tricholoma matsutake each100g, 400g of Dictyophora dictyophora and 50g of Shā rotto Katakuri.

Seasoning: 6 grams of red dates and chives, 5 grams of chicken powder and garlic, 3 grams of salt, 50 grams of rape, and 1-product soup 1500 grams.

Practice: 1. Slaughter the ducks, clean them, remove the thick bones and cut them into strips with a width of 2 cm and a length of 5 cm; Wash Morchella, Dictyophora and Shā rotto Katakuri; Morchella squeezed out water; Dice Dictyophora Dictyophora into 3 cm long segments and squeeze out the water; Tricholoma matsutake is cut into 3 cm thick pieces from the cross section; Cut ginger into 2 cm thick slices; The shallots are tied into knots; Wash red dates; Remove old leaves from rape, cut into vegetable gall, and blanch with hot water with 2 grams of salt.

2. Place the earthen casserole on the fire, pour in the cooked first-class soup and duck strips, bring to a boil over high heat, skim off the floating foam, then change to medium heat for about 20 minutes, turn to low heat, cover and stew until the duck meat is soft and rotten, and make the second-class soup.

3. Then pour in Morchella esculenta, Dictyophora dictyophora, Tricholoma matsutake slices, Shā rotto Katakuri, red dates, scallion knots and ginger, cook for 20 minutes with strong fire, season with 8 grams of salt, and add cabbage.