2. Yellow rice wine 1 tablespoon, sesame oil 1 teaspoon, refined salt 1/2 teaspoons, monosodium glutamate 1/2 teaspoons, and 20 pieces of pepper.

Exercise:

1. Clean the chicken, rinse it repeatedly with hot water, control the moisture, and cut the onion and ginger in half into large pieces.

2. Put about 5 kg of chicken soup into the pot, boil the onion, ginger, pepper and yellow wine for a while, put the chicken into the pot, cover it, let the chicken simmer in the soup pot for about 25 minutes, take it out, and see that there is no "blood water" (if there is blood water, soak it again), thoroughly cool it, remove the big bones, cut into pieces appropriately, and plate it.

3. Peel the onion, cut it into pieces, put it in a bowl, add refined salt and monosodium glutamate, and pour 2 teaspoons of hot chicken soup for later use.

4. Put 1 teaspoon of cooking oil and sesame oil in the pot, heat it, pour it into a bowl, mix well, pour it on the chicken, and mix well to serve.

One: tender bamboo shoots and three yellow chickens;

Ingredients: 600g hen and 200g bamboo shoots.

Accessories: 30 grams of Lentinus edodes (fresh), 5 grams of Lycium barbarum, and 0/0 gram of jujube (dry).

Seasoning: green onion 10g, garlic (white skin) 5g, ginger 5g, geranium 2g, cinnamon 5g and salt 3g.

Exercise:

1. Shell the tender bamboo shoots, wash them and cut them into thin slices;

2. Wash mushrooms, remove pedicels and cut into pieces;

3. Wash the Sanhuang chicken, blanch it with boiling water, and wash off the floating foam for later use;

4. Wash onion and ginger, cut into sections and slice for later use;

5. Peel garlic and wash it for later use;

6. Pour the water into the wok and heat it. Add Sanhuang chicken, bamboo shoots, mushrooms, red dates, onions, garlic cloves, ginger slices, spices and cinnamon, and simmer for 1 hour.

7. Add Lycium barbarum and salt and continue to simmer 10 minute.