Raw materials: pigeon, red dates, medlar, dried longan, astragalus, codonopsis pilosula, tremella. Ingredients: salt.

Exercise:

1, pigeons were slaughtered, washed and gutted, and various medicinal materials were washed and soaked.

2. Chop the pigeons, put them in the stew with all herbs, and add salt.

3. Drain the water in the pressure cooker, put a cloth on the bottom of the pot and put it into the stew.

4. After the fire boils, simmer for 30 minutes.

Stewed pigeon with tremella and tangerine peel is as follows:

Ingredients: squab, tremella, dried tangerine peel.

Exercise:

1. Young pigeons are slaughtered and cleaned, chopped, soaked in boiling water for 2 minutes, rinsed with water, and put into a soup bowl.

2. Wash tremella with clear water, cut into pieces, put it in a boiling pot, put it in a soup bowl, and then add water to dried tangerine peel.

3. Put the pot on medium fire, bring the broth to a boil, add salt, monosodium glutamate and chicken essence, stir well, rush into the soup bowl, and steam in a steamer for 30 minutes until cooked.

Stewed pigeon with gastrodia elata is as follows:

Ingredients: squab: 1, gastrodia elata: 5g, ham: 10g, shallot: 3, ginger: 1. Small pieces of seasoning: 3 tablespoons of broth, cooking wine: 1 teaspoon, refined salt: 1 teaspoon.

Exercise:

1. Slaughter and wash pigeons, blanch in boiling water, slice ham, wash and knot onions, wash and slice ginger.

2. Put pigeon, ham, gastrodia elata, broth, cooking wine, onion and ginger into a bowl, steam in a steamer for 2 hours, take out, remove onion and ginger, and add salt and monosodium glutamate to taste.