1, chicken stewed mushrooms. Materials: matsutake mushrooms 100 grams, three yellow chicken 1, 15 grams of green onion and ginger, anise 1, cinnamon 1 small piece, 1 spoon of yellow wine, 2 spoons of soy sauce, salt, a little chicken, 1 spoon of oil. Practice: matsutake mushrooms rinsed, soaked for half a day in advance, to be soaked and softened after scrubbing and changing water several times, until washed clean sediment. Chicken cut into pieces, rinse clean blood, cold water in a pot, boil. Fish out the boiled chicken pieces, rinse with water again and drain well. Heat a wok, add oil, pour in the chicken pieces and stir fry, add sliced green onion and ginger. Cook the yellow wine, add soy sauce, add star anise, cinnamon and stir fry evenly, drain the mushrooms into the pan and stir fry well. Pour all the stir-fried ingredients into a casserole dish. Pour in the pre-boiled hot water so that the water does not cover the chicken pieces. Boil on high heat, turn to low heat, simmer until the chicken is cooked, add salt 15 minutes before turning off the heat, and add chicken essence to taste after turning off the heat.

2, potato beef stew. Main ingredients: 200 grams of beef, 3 potatoes, carrots 1/2, Dutch beans, beans 30 grams. Accessories: ginger slices 2 slices, onion silk, konjac silk, salad oil moderate, white wine, broth, cooking wine, sugar, soy sauce, salt. Method: Cut the beef into slices, peel the potatoes, cut them into cubes and soak them in water for 10 minutes. Peel the carrots, cut into small pieces, bean curd with salted boiling water slightly scalded, then cold water, drain, cut into segments, cut the ginger into julienne strips. Sauté the beef and shredded ginger in a hot frying pan until the beef is browned, then add the potatoes and carrots and sauté together. Add the appropriate amount of white wine and stock and cook over low heat. Add the cooking wine and sugar, cover and cook for 8 minutes. Add soy sauce and cook for another 5 minutes, pour in the beans and cook for 5 minutes.

3, pork stewed vermicelli. Ingredients: 400 grams of pork, vermicelli (dry) 150 grams, 1 white onion, 2 star anise, 8 grams of rock sugar, 3 slices of ginger, 2 tablespoons of soy sauce, 1/2 tsp. salt, 1 tsp. dark soy sauce, 1 tsp. Huadiao wine, 1 tsp. vegetable oil. Directions: Boil water in a pot, add cubed pork blanch until the water boils, remove and rinse, drain. Heat 1 tsp oil in a pan, add the pork and saute over low heat until lightly browned and greasy. Stir in rock sugar and caramelize over low heat. Add pork pieces and stir-fry until evenly colored. Add Beijing green onion, star anise, ginger and Huadiao wine and stir-fry to bring out the aroma. Add 1200ml of water and all seasonings, cover and bring to a boil over high heat, then reduce heat and simmer for about 60 minutes. Fish out the green onion and ginger halfway through cooking. Soak the vermicelli in warm water in advance until soft. When the pot is simmering to 1/3 full, add the softened vermicelli. Cook over medium-low heat with the lid on, cooking the vermicelli slightly longer. Finally, cook until the noodles are soft, add a little salt to taste.