Dove 1, Gastrodia elata 1 3, onion ginger, cooking wine, Lycium barbarum, salt 1 spoon. Wash pigeons, gastrodia elata and onion ginger, put them in a casserole, add some water, cover them with fire, and drop cooking wine to remove the fishy smell after boiling. Then simmer until you can poke it with chopsticks. Then add salt to taste, and finally sprinkle with medlar and chopped green onion to enhance fragrance.

2, Tianma fish head soup

Gastrodia elata 15g, fish head 1 piece, 3 red dates, Lycium barbarum 1 small bar and tofu 1 piece. Put jujube and gastrodia elata into a clay pot, add two bowls of water to boil, and then turn to low heat for 40 minutes. When the gastrodia elata water is almost cooked, add vegetable oil and ginger slices to the wok, and fry the fish heads on both sides until golden brown. Put the fish head in the pot, add three bowls of water to boil, and cook for 10 minutes until the soup turns white. Add small pieces of tofu, boil again, put a big tile in jujube and gastrodia elata, and cook for 20 minutes on low heat. Then sprinkle with medlar and add a little salt.

3, Tianma pig brain soup

Remove the membrane and bloodshot on the surface of pig brain, then rinse it with running water until it has no bloodshot (it will not be so fishy after thorough treatment), and put pig brain, ginger slices, red dates, medlar and gastrodia elata into a stew. Add boiling water, move into a boiling pot and steam for an hour and a half on low heat. Add a little salt to taste after cooking.