Pressure cooker pigeon soup

Ingredients: 1 pigeon meat

Accessories: a piece of pork, an appropriate amount of honeysuckle, a handful of dried mushrooms, an appropriate amount of dried bamboo shoots, wolfberry A handful of pigeons

Seasoning: 5g salt, 3 slices of ginger, 5g cooking wine, 2 green onions

Steps:

1. Clean the purchased pigeons .

2. Blanch it in boiling water to remove impurities and part of the fishy smell.

3. Clean and cut the lean meat into pieces and blanch it as above.

4. Soak the mushrooms and dried bamboo shoots in advance.

5. Transfer the pigeons to the pressure cooker and add ginger slices.

6. Put the mushrooms and dried bamboo shoots into the pressure cooker as well.

7. Pour in the cooking wine.

8. Add lean meat.

9. Start the fire and cook on medium heat for 15 minutes until the pressure cooker makes a squeaking sound. Then transfer it to a ceramic pot, add honeysuckle and wolfberry and simmer over low heat for 20 minutes. Finally add salt to taste.