Stewed pigeon with gastrodia elata is one of the prescriptions of nourishing blood and dietotherapy, which is very helpful to improve symptoms. Let the gourmet tell you how to cook the pigeon stewed with gastrodia elata. The practice of stewing old pigeons with gastrodia elata is very simple, and you can learn it without watching video recipes. You can cook your own food just like the graphic method of stewing old pigeons with gastrodia elata. Let's enjoy our own cooking and make our bodies healthier.

Stewed old pigeon with gastrodia elata

Cuisine and efficacy: nourishing liver, nourishing blood and hypertension. Process: stew.

Stewed pigeon with gastrodia elata.

Ingredients for stewing old pigeons with gastrodia elata;

Material: 250g squab.

Accessories: Gastrodia elata 10g, and ham 50g.

Seasoning: salt 3g, monosodium glutamate 2g, cooking wine 5g, onion 15g, ginger 10g.

Stew old pigeons with gastrodia elata;

1. Slaughter pigeons and wash their skins.

2. Open the pigeon's belly, take out the internal organs, wash the blood and blanch it in boiling water.

3. Slice the ham.

4. Put squab, ham, gastrodia elata, clear soup, onion and ginger slices into a stew pot, steam them for 2 hours, take them out, remove onion and ginger, and add refined salt and monosodium glutamate to taste.

Health tips for stewed old pigeons with gastrodia elata

This stew has the functions of nourishing blood, benefiting liver, calming wind and relieving spasm. It is suitable for treating dizziness and numbness of limbs caused by migraine and hypertension.

Grams of food stage

Gastrodia elata: Gastrodia elata can't be used with Yufeng grass root, otherwise it will cause intestinal knot.