1, method 1: Poria cocos egg soup material: Poria cocos 12- 15g, 3 bowls of water, egg yolk 1. Practice: Poria cocos is soaked in water for a while and washed. Remove the egg white from the egg, leaving only the yolk, and stir the yolk for later use. Add three bowls of water to Poria cocos, and when there is only one bowl of water left, quickly rush into the yolk and stir until it is egg-shaped.

2. Method 2: Baizhu Poria Chicken Soup: Materials: 5 grams of Baizhu, 5 grams of Poria, 5 grams of Paeonia lactiflora, 3 grams of Glycyrrhiza, 500 grams of chicken wings, 0/0 gram of Lycium barbarum/kloc, and 50 grams of mung beans. Appropriate amount of salt, 3 slices of ginger, 12 cup of water. Practice: Wash and chop chicken wings for later use. Add boiling water to the pot and bring to a boil. Add chicken wings and blanch thoroughly. Remove the floating foam and take it out. Wash other raw materials. Add water to the casserole and bring to a boil. Put all the ingredients in high fire for 20 minutes, and then turn to low fire for 2 hours. Skim off the oil slick and season with salt.

3. Method 3: Poria cocos and chestnut porridge. Poria cocos 15g, chestnut 25g, jujube 10, japonica rice 100g. Firstly, boiling chestnuts, jujubes and japonica rice with water; Grind Poria cocos, slowly add it when the rice is half cooked, stir well and cook until the chestnuts are cooked.