1. Agrocybe aegerita chicken soup:

Raw materials: dried Agrocybe aegerita 75g, native chicken 1, Lycium barbarum 15g, Radix Angelicae Dahuricae 10g, Radix Codonopsis 15g, 3 shallots, 9g ginger slices, Radix Adenophorae 15g, and yellow rice wine 100g.

Production: Soak Agrocybe aegerita in warm water and wash it, slaughter and clean the native chicken, chop it up, scald it with boiling water for 1-2 minutes and then take it out. After taking it out, put it into three tanks evenly, put all the ingredients into the tanks evenly, add 80% water, cover it with tin foil and seal it, and put it into the furnace or tank for 5-6 hours.

2. Huangli pork knuckle soup

Raw materials: 60g of soybean, 600g of pig's trotters, 2g of angelica dahurica, 3g of codonopsis pilosula, 5g of Sophora japonica, 5g of licorice 1g, 4g of onion 1g, 4g of ginger, 40g of yellow rice wine, and appropriate amount of salt, monosodium glutamate, machine essence and pepper.

Production: Soak soybeans in warm water for 3-4 hours, clean pig's trotters and chop them into 2.5 cm square hairs, scald them in boiling water for 3-4 minutes, take them out and put them in a crock, add 80% water, seal them with tin foil, cover them, and put them in a furnace or jar for 5-6 hours.

3. horseshoe pig lung soup

Raw materials: 20 horseshoes, 300g pig lung, ginger 10g, onion 15g, 5g refined salt, 2g monosodium glutamate and a proper amount of soup. 2 grams of angelica dahurica, 20 grams of yellow wine, 3 grams of adenophora root and 3 grams of kaempferia kaempferia.

Production: Wash the horseshoe for later use, put the throat of the pig's lung on the faucet and pour clear water to make the pig's lung swell with water, repeatedly squeeze out the blood water by hand until the pig's lung turns white, then cut the pig's lung into pieces, boil it in boiling water for 5 minutes, take it out, and put the lung block, horseshoe and all ingredients into a tile-reversing furnace or cylinder for 2-3 hours.

4. Pork belly old duck soup

Raw materials: pork tripe 1, old duck 1, angelica dahurica10g, codonopsis pilosula15g, Sophora japonica15g, rhizoma kaempferiae10g, 3 green onions and ginger slices/kloc-0g.

Production: Soak the pork belly in boiling water, take out a layer of gastric acid from the surface of the pot and rinse it clean, then slaughter the old duck, remove the belly and rinse it clean, then chop the pork belly and the old duck, cook them in boiling water for 2-3 minutes, put them into three tanks on average, put the above ingredients into the tanks on average, add 80% water, and cook them in the furnace or slow fire for 5-6 hours.

5. Huaren Tendon Decoction

Raw materials: 50g of peanut kernel, 50g of trotter tendon 1g, 2g of angelica dahurica, 3g of radix adenophorae, 20g of refined salt, 20g of onion, 5g of ginger, 0g of pepper 1g and a proper amount of chicken essence.

Production: Soak the peanut kernel for 2 hours, remove impurities and moldy particles, peel and drain water for later use, tie the onion and mash the ginger for later use, put the tendon in a pot, add a proper amount of water, steam it in a drawer, take it out, soak it in cold water for 2 hours, peel off the outer fascia, clean it, cut it into long sections, and mix the cut tendon with onion, ginger, salt, cooking wine and the above ingredients.

Step 6 stew beef soup

Ingredients: beef 500g, onion 1 5g, ginger slice 1 0g, refined salt 5g, monosodium glutamate 4g, cooking wine 30g, angelica dahurica1g, kaempferia kaempferia 2g and pepper1g.

Production: Wash the beef, cut it into small squares, put it in a crock, add appropriate amount of water and put it on high fire. After the soup is boiled, skim the foam, add the ingredients and put it in the furnace or jar for 2-3 hours.

7. Taro fish belly soup:

Raw materials: 500g taro, 200g mullet, pork tripe 1, 3 shallots, ginger 12 slices, salt, monosodium glutamate, chicken essence, pepper, 5g licorice, Sophora japonica 10g, kaempferia kaempferia 10g, dried tangerine peel/kloc.

Production: peel taro and cut into pieces, soak fish in warm water for 30 minutes, blanch pork belly with boiling water, remove a layer of gastric acid on the surface, then rinse and cut into pieces. Boil taro, fish and belly in boiling water for 2-3 minutes. Take it out, put it into three tanks evenly, add all the above ingredients, add clean water, seal it with tin foil, cover it, and put it into a furnace or tank for baking.

8. Duck soup

Raw materials: 250g of clean duck meat, clean duck gizzard and duck liver 1 pair, 50g of boiled lard, 2g of cooking wine 1 0g, 2g of monosodium glutamate, 5g of salt, 0g of pepper powder15g of onion15g of ginger.

Production: Wash the duck meat and cut it into pieces, cut the duck gizzard into 4 pieces, cut it into pieces with scallion, and beat it evenly with a knife. Heat the wok with lard, add the duck gizzard, liver, scallion and ginger and stir-fry for 5 minutes. When the duck meat is golden, cook the wine.

9.wolfberry and pigeon soup

Materials: 2 young pigeons, 40g Lycium barbarum, 5g Codonopsis pilosula, 5g salt, 8g sugar, cooking wine 10g onion 1g ginger, 2g pepper 1g monosodium glutamate.

Production: Slaughter the pigeon, unhairing it, cutting it into 4 pieces (feet, neck, head and waist), then boiling it in a boiling water pot for a while, taking out the washed blood foam, sealing Lycium barbarum, Codonopsis pilosula, salt, monosodium glutamate, sugar, cooking wine and pepper with tin foil, covering the stove or jar, and stewing for 2-3 hours.

10. Chestnut ribs soup

Ingredients: 300g of ribs, 200g of chestnuts, 4g of refined salt, 2g of monosodium glutamate, 4g of cooking wine, angelica dahurica 1 g, kaempferia kaempferia 1 g, pepper 1 g, sliced onion and ginger for eating.

Production: Wash the ribs, blanch them with boiling water, take them out for later use, peel chestnuts, chop them into small pieces, put them in a crock, add the above ingredients, add 80% water, seal them with tin foil, cover them, and put them in a furnace or jar for 3-4 hours.