1, stewed chicken soup with dried bamboo shoots

Ingredients: 4 ~ 5 bamboo shoots, grass black-bone chicken 1 pig, a little pig hind legs, a little Pleurotus eryngii and 5 mushrooms.

Seasoning: 5 red dates, 2 fragrant leaves, 8 medlar, 6 pepper, 4 thick ginger slices and 2 shallots.

Production method: wash the hind leg meat of grass chicken and pig, put a little cooking wine in boiling water, and wash it after soaking; Mushrooms are soaked in warm water. First cut the bamboo shoots with a knife, and then peel off the shells. At the root joints of bamboo shoots, you can cut off some hard joints with a knife, which is older. Pleurotus eryngii and spring bamboo shoots are cut vertically, and then cut into sections. Put all the ingredients in a deep pot (or casserole), add enough cold water, boil and simmer for about 2 hours until the chicken is crisp and rotten, and add salt.

2. Bamboo shoots and salty pork bone soup

Ingredients: 200g of bamboo shoots, 300g of salted pig bones and 300g of fresh pig bones. Accessories: lettuce 200g, ginger 3 slices, rice wine 2 teaspoons.

Practice: first peel the spring bamboo shoots, cut them into pieces and wash them for later use. Slice the lettuce and clean it. Blanch the bamboo shoots with boiling water and take them out for later use. Put fresh pig bones and salted pig bones into a soup pot and cook for at least 1 hour. It takes about 1 hour to cook pig bones, and bamboo shoots and lettuce can be put in. Finally, when the pot is ready, add 2 teaspoons of yellow wine.

3. Angelica sinensis, bamboo shoots and black-bone chicken soup

Materials: half black-bone chicken, bamboo shoots 100g, angelica 5g, astragalus 5g and 8 red dates. Seasoning: onion, ginger, salt and pepper.

Production method: bamboo shoots. Angelica sinensis and Astragalus membranaceus are washed and put into tea bags, and red dates are soaked. Wash the black-bone chicken, chop it, put it in a pot with cold water, add some pepper and blanch it. Put the blanched black-bone chicken in a casserole. Add onion, ginger, red dates and tea bags, bring to a boil over high fire and turn to low heat, about 1 hour. Then add bamboo shoots, season and cook for 15 minutes.