Accessories: cooking wine, ginger, salt, medlar and onion.
1. Wash the bought pigeons. Blanching in boiling water can remove impurities and some fishy smell.
2. After the lean meat is washed, cut into pieces and blanched, as above.
3. Soak mushrooms and dried bamboo shoots in advance.
4. Transfer the pigeons to a pressure cooker and add ginger slices.
Put mushrooms and dried bamboo shoots in a pressure cooker. Pour in cooking wine. Add lean meat.
5. After the fire, the pressure cooker makes an inclined sound, and the fire in the middle is 15 minutes.
Then transfer to a ceramic pot, add honeysuckle and medlar, and simmer for 20 minutes. Finally, season with salt.
Seasoning: cooking wine (10g), ginger (5g), onion (10g), salt (3g), monosodium glutamate (2g) and sesame oil (5g).
Make 1. After the squab is slaughtered, the wool pile, internal organs and claws are removed;
2. Wash yam, poria cocos, lotus seeds, longan, gordon euryales and coix seed, and remove impurities;
3. Put the yam, poria cocos, lotus seeds, longan, Euryale euryales, coix seed and squab together in a pot, add water, and boil with high fire.
4. Cook on low heat for 60 minutes and season with salt.
1) Wash pigeons and chop them.
2) Wash Agrocybe aegerita and soak it.
3) Dry soak yam for 30 minutes.
4) Wash the red dates, soak them and remove the core.
5) Wash and soak the medlar.
6) Put all the ingredients into the casserole and add water.
7) Bring the cooking wine to a boil and simmer for about 1.5 hours.
8) Add salt, add medlar and cook for 5 minutes, and nourish pigeon soup.
1. Cut the old pigeon, gut it, wash it and chop it up; Wash lean meat and cut into pieces for later use.
2. Wash medlar, ginseng and jujube (peeled) with clear water respectively.
Put it into a casserole with pigeon meat and lean meat, and add appropriate amount of water.
After the fire boils, simmer for 3-4 hours and season for later use.
1. Remove the black skin of coconut and cut the coconut meat into small pieces;
Soak tremella in water, wash and tear it into small flowers.
Boil them in boiling water for 5 minutes; Slaughter pigeons, wash them and blanch them in boiling water.
2. Add a proper amount of boiling water to the pot, add all the raw materials, bring to a boil, then simmer for about 3 hours, and add a proper amount of brown sugar.
Ingredients: pigeon 1, gastrodia elata 1, salt 5g, cooking wine 15g, monosodium glutamate 2g and pepper 2g.
Production method:
1. Gastrodia elata was washed with warm water and sliced; 2. Pigeons fade and bleed, water at 50℃ to remove hair, viscera and feet, chop them, and then blanch the blood;
2. Put the pigeon pieces into the pot, put the gastrodia elata slices on the pigeons, add clean water, and cover the mouth with plastic wrap;
First put the cage on the fire, then steam it over medium heat until the pigeons are soft, and then eat it.
Ingredients: pigeon 1, gastrodia elata 1, salt 5g, cooking wine 15g, monosodium glutamate 2g and pepper 2g.
Production method:
1. Gastrodia elata was washed with warm water and sliced; 2. Pigeons fade and bleed, water at 50℃ to remove hair, viscera and feet, chop them, and then blanch the blood;
2. Put the pigeon pieces into the pot, put the gastrodia elata slices on the pigeons, add clean water, and cover the mouth with plastic wrap;
First put the cage on the fire, then steam it over medium heat until the pigeons are soft, and then eat it.