One rhododendron, three mushrooms, one medlar, two jujubes, ten pieces of American ginseng, ginger, salt and cooking wine.

working methods

1. Wash the cuckoo and cut it into pieces (you can stew it without cutting it whole).

2. Add water to the pot and bring it to a boil. Pour the washed and diced rhododendron into the pot, blanch, remove the blood, add 5 ml of cooking wine to sober up, skim off the floating foam and take it out.

3. Put the cooked cuckoo into the casserole, and put the ginger slices, mushrooms, medlar, jujube and American ginseng into the casserole together. Put less than 5ml pigeon water into the pot, cover the pot and cook for 3 hours on low heat.

4. The delicious cuckoo soup is ready.