Winter bamboo shoots are the most nutritious in the practice of stewing pigeon soup, which is as follows:

Tools/raw materials: pigeon 1 bird, winter bamboo shoots 1 bird, 8 quail eggs, 5g Astragalus membranaceus, 5g Codonopsis pilosula, 3 fragrant leaves, 5g Lycium barbarum and appropriate amount of onion and ginger.

1, pigeons are washed.

2. Slice winter bamboo shoots.

3. Put cold water in the pot, put pigeons and onion ginger.

4. Boil the added wine, pick it up and rinse it.

5. Prepare a clay pot (casserole is also acceptable), spread ginger, winter bamboo shoots and fragrant leaves, put Astragalus membranaceus and Codonopsis pilosula into a filter bag, put them into a pot, add pigeons, add water to boil the flavoring wine, and turn to low heat for one hour.

6. Add quail eggs and appropriate amount of salt, continue to cook, and turn to low heat for half an hour.

7. Add medlar and boil.

8. Delicious and nutritious pigeon soup is served.