Pork belly stuffed with pigeons:
Raw materials: pork tripe 1 (about 1000g), ginkgo 100g, squab 1, pepper 10, water-soaked mushrooms 15g, refined salt15g.
Production: the ginkgo is shelled, the prickly ash particles are baked with charcoal and crushed; Pigeon washing, back surgery, viscera removal; Wash the pork belly, blanch it in a boiling water pot, scrape off the white film, make a small hole in the belly wall, add ginkgo nuts, pepper, medlar, ginger, coix seed, water-soaked mushrooms, refined salt and squab into the pork belly, expose the pigeon head outside the small hole, and tie the belly tightly with water plants. Put the cooked pork belly in a soup basin, add soup and peanut oil, steam in a steamer for about 3 hours until soft and rotten, and mix monosodium glutamate into the soup when eating.
Note: Add a little salt and vinegar to the pork belly, gently knead it, and then rinse it with clear water, and the finished product will be fragrant but not smelly. Pork belly is resistant to cooking and full of firepower. It is soft and delicious after steaming for more than 3 hours.
Efficacy: This medicated diet combines the spleen and stomach of pig's belly with the essence and blood of pigeon, and there is also Ginkgo biloba with expectorant and lung-benefiting effects. It is very suitable for middle-aged and elderly people with spleen and stomach weakness, lung deficiency and excessive phlegm, liver and kidney deficiency and chronic illness. This medicated diet is very flat and can be taken regularly. There is no big problem.