1. Formula: Gastrodia elata 75g, squab 1 pair (about 500g), red dates 50g, medlar 40g, ginger 25g, onion 20g, Pleurotus ostreatus 150g, Flammulina velutipes 150g, vermicelli 150g, meatballs.
Second, the preparation method:
1. Slaughter pigeons, eviscerate roe deer, wash, heat to remove blood, add fresh soup, Rhizoma Gastrodiae, Fructus Jujubae, Fructus Lycii, ginger, onion, salt, monosodium glutamate and pepper, and cover with medium and small fire for stewing.
2. Flammulina velutipes, Pleurotus ostreatus and golden silk powder are put into a small dish. Pork balls are put in a small bowl (hot ready-made balls).
This dish is made of hot sauce, salt and monosodium glutamate, with chopped green onion.
4. After the pigeon meat is cooked and soft, and the gastrodia elata is rich in aroma, serve it with Flammulina velutipes, Pleurotus ostreatus, vermicelli, meatballs and sauce.
Usage: Eat directly.
Features: the soup is thick and white, fresh and fragrant, the meat is cooked and soft, and the body is complete.