Mushroom medlar pigeon soup

material

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

working methods

1. Wash the pigeon and cut it into pieces (stew, don't cut it whole).

2. Add water to the pot, bring it to a boil, pour the washed and diced pigeons 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 roasted pigeon into the casserole, and put 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. Delicious pigeon soup is ready.

Crystal clear pigeon eggs

material

Pigeon eggs, three.

working methods

1. Wash pigeon eggs first, add 200ml water and 15g salt and marinate for one night.

2. Wash the pickled pigeon eggs and put it on a plate for later use.

3. Put a proper amount of water into the pot, turn on a big fire, and put the water into pigeon eggs to cook.

4. It takes about 10 minutes to do it well.