Mushroom spine soup food: pork spine 500g, seafood mushroom 100g, Lentinus edodes 1, Pleurotus ostreatus 150g, ginger slices 1, scallion 1, and appropriate amount of salt. Practice: 1. Clean the pig spine, soak it for an hour, change the water in the fish tank halfway, and soak the blood bubbles. 2. All kinds of fungi are cleaned separately and solved with a flower knife. 3. First soak the spine in water, then put it in a pressure cooker, add ginger slices and winter shavings, add a small amount of white rice vinegar and cold water, and press for 30 minutes. 4. Add the fungus, stew for another fifteen minutes, add some salt to taste, and sprinkle with chopped green onion.

Dried bamboo shoots and duck soup food: whole duck, dried bamboo shoots 1 spoon, cooking oil 1 spoon, 2 spoons of refined salt, yellow wine 1 spoon, more than 0 slices of pepper 1 spoon, white pepper 1 spoon, monosodium glutamate1spoon. Practice: 1. Soak bamboo shoots fully, wash them and cut them into sections. 2. Wash the duck and cut it into small pieces. 3. Soak the duck in water first, then put it in a pressure cooker, then add dried bamboo shoots, ginger slices, wax gourd slices and appropriate amount of cold water, add rice wine and a small amount of white rice vinegar, and press for half an hour. 4. Add vinegar and monosodium glutamate to taste and mix well.

Foods of kelp sparerib soup: 2 ribs, kelp 100g, ginger slices 1 slice, shallots 1 teaspoon, pepper 1 spoon, rice wine 1 spoon, white rice vinegar 1 spoon, salt/spoon. Practice: 1. Chop the ribs into small pieces, clean them up, soak the kelp, clean them up, and cut them into sections to make knots. 2. Soak the ribs in a cold water pot and skim off the floating foam. 3. Blanch the ribs and kelp in a pressure cooker, add ginger slices and winter shavings, pour in appropriate cold water, add rice wine and a small amount of white rice vinegar, and press for half an hour. 4. Add proper amount of vinegar and monosodium glutamate before cooking.

Food of water chestnut kernel chicken soup: free-range chicken 1 chicken, water chestnut 200g, peanut 1 00g, 2 tablespoons salt, ginger 1 0g, rice wine1tablespoon, white rice vinegar1tablespoon. Practice: 1. Clean the free-range chicken, peel the water chestnut after cleaning, and soak the peanuts for half an hour in advance. 2. Put the free-range chicken, water chestnut and peanuts into the pressure cooker. 3. Add ginger slices, rice wine and appropriate amount of cold water. 4. After pressing for half an hour, add salt to taste.