Pigeons 1 piece, ginger 3-4 pieces, dried gastrodia elata slices about10g-20g (too much wild gastrodia elata may cause nosebleeds), put them into a porcelain soup basin with appropriate size, add water to pigeons (there will be steamed water in the stew process), stew or steam in a cage for about 2 hours, and then add salt when pigeon meat becomes soft and gastrodia elata is steamed thoroughly.

Introduction: Stewed pigeon with Gastrodia elata is a very good recipe for enriching blood, which is very helpful for women. Then let's talk about how to make the stewed pigeon with gastrodia elata more delicious and more nutritious. This method is very simple, but you may not be able to make it just by looking at the dishes and recipes, because you still need time to cook it several times before you can skillfully make the taste of stewed pigeon with gastrodia elata. Stewed pigeon with gastrodia elata has the functions of nourishing liver and kidney, invigorating stomach and spleen, invigorating qi and lung, nourishing brain and kidney, and solidifying essence. Can be used for treating weakness, impotence, premature ejaculation, diabetes, women's blood deficiency, irregular menstruation, amenorrhea, headache, dizziness, etc. Gastrodia elata Stewed Pigeon Production Material: main ingredient: pigeon 250g, auxiliary material: Gastrodia elata10g, ham 50g, seasoning: salt 3g, monosodium glutamate 2g, cooking wine 5g, onion15g and ginger10g. Stewed pigeon with gastrodia elata: 1. 2. Open the pigeon's belly, take out the internal organs, wash the blood and blanch it in boiling water. 3. Slice the ham. 4. Put squab, ham, gastrodia elata, clear soup, onion and ginger slices into a stew pot, steam them for 2 hours, take them out, remove onion and ginger, and add refined salt and monosodium glutamate to taste.