1, Morchella chicken soup. Ingredients: Morchella, chicken, ginger onion, salt. Production steps: Wash the Morchella with running water and soak it in warm water of about 40 degrees for about 30 minutes. Cut the chicken into pieces, blanch in boiling water 1 min, take out and put into the soup pot, put the chicken pieces and the morels into the soup pot, soak them in the water of the morels, and pour them into the soup pot after precipitation. Add appropriate amount of water, onion and ginger slices, bring to a boil over high fire, stew over low fire for more than 30 minutes, and sprinkle with appropriate amount of salt to taste.

2. Braised Morchella with Cordyceps sinensis. Raw materials: Cordyceps sinensis 1g, dried Morchella 5 g. Ingredients: Sydney100g, purified water150g, and chicken oil 5g. Seasoning: salt 1g, monosodium glutamate and chicken essence each1g. Production method: soak dried Morchella in warm water for 2 hours, and wash and slice Sydney for later use. Choose a saucepan, put Sydney at the bottom of the pan, add Morchella and Cordyceps sinensis, add salt, monosodium glutamate, purified water and chicken oil, seal it with plastic wrap, and steam it for 5 hours.

3. Stewed pigeon with Morchella. Ingredients: 500g pigeon, 200g morel, bamboo shoots, special broth, medlar, salt, monosodium glutamate, ginger and onion. Methods: Young pigeons were slaughtered and washed. Soak Morchella and bamboo shoots thoroughly, and wash off the sediment. Add pigeon meat, morel, clear soup, bamboo shoots, medlar, ginger, onion, etc. Stew them together and put them in the pot when the raw materials are cooked.