Stewed chicken wings with straw mushroom and chestnut 1. Peel off the shell of raw chestnut, cut a hole, and immediately put it in warm water for a while, which is very easy to peel. 2. After peeling the bare chestnuts, put them in water and cook for 2 minutes. 3. Wash the straw mushrooms, remove the stalks and soak them in water early. 4. Cut the chicken wings in half and marinate them slightly with 2 spoonfuls of rice wine. Prepare 2 slices of ginger, multiple onion roots, several pieces of pepper and dried Chili 1 piece. 5. Heat the oil pan, fry the chestnuts directly and put them out for reservation. 6. Then pour in the chicken wings and stir-fry until the surface of the chicken leg fades. Then put the soaked Volvariella volvacea and chestnut together, stir well, then add 2 tablespoons of soy sauce, 2 tablespoons of soy sauce and 2 tablespoons of sugar. 7. Add the food that hasn't been eaten in boiling water. After it is popular, boil it with a small fire and cover it. 8. Boil 15-20min and collect the juice.

Beef liver sweet-scented osmanthus meat seasoning: 300g of pork sandwich, 750g of cooked pork liver 1 00g, 750g of edible oil, 50g of wheat flour, 2 raw eggs, rice wine 1 0g, chicken essence10g, sesame oil10g, 5g of onion segments and 5g of spicy flavor. Practice: 1. Cut the cooked pig liver into pieces for later use. 2. Cut the sandwich meat into a large area with a thickness of 0.5 cm, pat it loose with the back of a knife, then cut it into large domino pieces, put it in a bowl, add a little rice wine, onion, chicken essence and salt, stir thoroughly, and then add the beaten raw eggs and wheat flour to stir. 3. Heat the vegetable pot, add cooking oil, and when the oil boils to 50% heat, put the meat in the pot one by one and fry it until it is golden and floats up, and then fish it up. When the oil boils to 60% heat, then put the small meat funds into the pot and fry it into osmanthus tree meat, then fish it up and control the oil to dry. 4. Leave a small amount of oil in the original pot, add shallots to stir-fry the fragrance, add osmanthus tree meat and cooked pork liver slices, cook rice wine and sesame oil, turn the pot twice, take it out and put it in a pot, and serve it with spicy food.

Steaming thousands of sheets: 1. Put the bean curd 5min into the basin and add boiling water for 5 minutes to remove the bean flavor. 2. Add onion, ginger foam, oil consumption, soy sauce, white pepper, chicken powder, salt, rice wine and oil into the dumpling stuffing, and mix them first. 3. Wash and cut the Pleurotus ostreatus into powder, and put the powder of Pleurotus ostreatus into the dumpling stuffing and mix it. 4. Cut the cooked bean curd skin into small triangles, then take a bean curd skin, wrap it in meat foam, and tie it with coriander stalks. 5. After wrapping your own food, put it in a plate, put it in a pot, and steam it for 10 minutes.