Accessories: Lycium barbarum 15g
Seasoning: 7 grams of green onion, 7 grams of ginger, 6 grams of soy sauce, 2 grams of cooking wine 10, 2 grams of pepper, 20 grams of peanut oil, 20 grams of starch (corn), 5 grams of salt and 50 grams of lard (refined). Practice: 1. Put the sea cucumber in a pot, soak it in cold water, wash it, and blanch it with boiling water.
2. Cut a diamond knife on the abdominal wall with a sharp knife;
3. Wash the medlar;
4. Put the pigeon eggs in a cold water pot, cook them with low fire, shell them, roll the starch dry, put them in a peanut oil pot, and take them out when the surface is fried with Huang Shi;
5. Put the pot on the fire, add lard and heat it to 80%, add onion and ginger slices and stir-fry until fragrant, and pour chicken soup for 3 minutes;
6. Remove the onion and ginger slices, and add sea cucumber, soy sauce, cooking wine and pepper;
7. After boiling, skim the floating foam and simmer for about 40 minutes;
8. Add pigeon eggs, medlar and refined salt and stew for about 10 minute.