Attachment: Preparation method of Gastrodia elata Mandarin Duck and Pigeon

Formula:

Ingredients: 2 pigeons. Ingredients: chicken breast 100g, pig fat 75g, gastrodia elata 50g, pea tip 50g and 3 egg whites.

Seasoning: 20g of refined salt, 4g of monosodium glutamate, 2g of pepper, 20g of chicken soup 1000g, 20g of onion, 20g of ginger slices, 20g of ginger juice and 30g of wet starch.

Preparation method:

1, put gastrodia elata into a bowl, add a little water, steam in a cage, and cut into pieces. Beat chicken breast into minced meat, cut fat into powder, stir with steamed Gastrodia elata juice and ginger juice, add 3 grams of Gastrodia elata, egg white, refined salt, monosodium glutamate 1 g, pepper 1 g and wet starch, and stir into stuffing.

2. Slaughter the pigeon, remove the internal organs from the back, blanch it, put it in a soup bowl, add chicken soup, salt, onion, ginger, steam it in a cage, and add monosodium glutamate and pepper. In another soup bowl, add pea tips, pigeons and the original soup.

3. Put the wok on a small fire, boil it with clear water, squeeze the meat into meatballs, cook it in the pot, remove it and put it around the pigeons.

Usage: Eat directly.

Features: the pigeon meat is soft and rotten, the meatballs are fresh and refreshing, and the soup is fresh and nutritious.

References:

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