Ingredients: 30g of dried cordyceps, 20g of dried Agaricus blazei Murill, 5g of ginseng slices10g, 5g of medlar, 6g of red dates, 0g of Polygonatum odoratum10g, 8g of meta-meat10g, and 8g of lily; Black-bone chicken 1 piece; 2 slices of ginger and appropriate amount of salt.

Step: soak Agaricus blazei Murill, Polygonatum odoratum and lily for 0.5 hour, and then clean; Put the washed Agaricus blazei Murill, Polygonatum odoratum, Lily, Cordyceps, Ginseng, Pork, Lycium barbarum, Jujube and Black-bone chicken into a pot, add 3 liters of water and ginger slices, boil over high fire and simmer for 2 hours, and add appropriate amount of salt before taking out.

2. Agaricus blazei Murrill Sliced Soup

Ingredients: 6 dried Agaricus blazei Murill, 8 grams of Lycium barbarum, 5 root of Adenophora; One piece of lean meat, 4 pieces of screw, and one piece of corn; Appropriate amount of salt.

Steps: rinse the dried Agaricus blazei, then soak it in clear water for about 30 minutes, and use the clear part of the soaked water for soup; Clean fructus Lycii, radix Adenophorae, and concha; Clean lean meat and cut into pieces, and clean corn and cut into pieces; Add 2.5 liters of clear water to the casserole, add Agaricus blazei Murill, Lycium barbarum, Radix Adenophorae, lean meat, snails and corn, simmer for 2 hours, and add appropriate amount of salt before taking out.

3. Lycium barbarum Agaricus blazei Chicken Soup

Ingredients: 8 Agaricus blazei Murill, Poria cocos10g, 2 candied dates, Lycium barbarum10g, 2 mushrooms, 3 golden mushrooms and 4 liquorice slices; A chicken; 4 slices of ginger and appropriate amount of salt;

Steps: soak Agaricus blazei Murill and Lycium barbarum in warm water for half an hour, and wash the Lycium barbarum with cold water bubbles; Other materials can be cleaned; Clean up the chicken, wash it and cut it into pieces, put ginger slices in the pot, fly the chicken out, rinse it with cold water and drain it for later use; Put 3L water into the casserole, put all the ingredients (except Lycium barbarum) into the casserole, after the fire boils, turn to low heat for two hours, put Lycium barbarum 20 minutes before taking out the pot, add salt for five minutes and then cook for a few minutes.