Gastrodia elata contains vanillin, vitamin A, trace alkaloids and mucus. Pigeons contain protein, dietary fat and ash; Cooked together, it has the effects of calming the nerves, nourishing the brain, benefiting qi and improving eyesight, treating dizziness and tinnitus, and improving amnesia.

Raw materials: 250g squab;

Accessories: gastrodia elata 10g, ham 50g.

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

Specific practices:

1. Slaughter young pigeons and wash their skins.

2. The pigeon cuts the abdominal cavity, takes out the internal organs, washes the blood, and then blanchs it in boiling water.

3. Slice the ham and prepare green onions and ginger slices.

4. Put the squab, ham, gastrodia elata, clear soup, onion and ginger slices into a stewing pot, then steam them in a cage for 2 hours, take them out, take out the onion and ginger, add salt and monosodium glutamate to taste, and stew the squab stewed with gastrodia elata.