1, gastrodia elata and pigeon

First, clean gastrodia elata and cut it into pieces, then clean the pigeons and cut them into large pieces, and then add the materials to the stew pot for about four hours, then you can eat them.

2. Gastrodia elata and eggs

First, break the eggs into egg liquid for later use, then wash the fresh gastrodia elata and cut it into shreds for later use. Add a proper amount of warm water to the egg liquid for later use, then add a little salt, then put the shredded gastrodia elata into the egg liquid, cover it, and stew it in water for10-15 minutes.

3. Gastrodia elata and pig brain

First, wash Lycium barbarum and jujube, soak dried mushrooms and cut them in half, cut gastrodia elata into pieces, soak pig brain for a period of time and wash the blood tendons on the surface for later use. Then put all the ingredients into the pot and stew for an hour, and add a small amount of salt to serve.

4. Gastrodia elata and chicken

First, clean the native chicken and cut it into pieces, then clean the gastrodia elata and cut it into pieces, and wash the red dates and medlar for later use; Put the native chicken into a casserole, pour in a proper amount of water at one time, then add ginger, pepper, etc. and boil it over high fire, then simmer it over medium and small fire, then add gastrodia elata, red dates and medlar for 2-3 hours, and add a proper amount of salt to eat.

5. Gastrodia elata and fish head

First, wash the big fish head and cut it into pieces, blanch it, then fry the surface with oil, then wash the gastrodia elata and cut it into thick pieces for later use. Add a proper amount of water to the pot and boil it. Put the fish head, ginger, gastrodia elata and Lycium barbarum together in the pot for five minutes, then simmer for half an hour on low heat, and add a proper amount of salt.

6. Gastrodia elata Duck

First, clean the duck and cut it into pieces for blanching, clean the gastrodia elata and cut it into pieces, and wash the red dates and medlar for later use; Put the duck in a casserole, pour in a proper amount of water at one time, then add ginger, pepper, etc. to boil over high fire, then simmer over medium and small fire, then add gastrodia elata, red dates and medlar to stew for 2-3 hours, and add a proper amount of salt to serve.

7. Gastrodia elata and bamboo juice

Clean fresh gastrodia elata, remove pedicels, cut into thin slices, and boil water at 80°C 10 minute with dried chrysanthemum, dried medlar and jujube.

8. Gastrodia elata and Turtle

First, clean the soft-shelled turtle, cut it into pieces, blanch it, then fry the surface with oil, then clean the gastrodia elata and cut it into thick pieces for later use. Add a proper amount of water to the pot and boil it. Put the soft-shelled turtle, ginger, gastrodia elata and Lycium barbarum together in the pot and cook it for five minutes with high fire, then simmer for half an hour with low fire, and add a proper amount of salt.

9. Gastrodia elata and oxtail

Put the cooked hen, elbow and soup in the pot, then add oxtail, ham and scallop, adjust the lust, and simmer for about 2 hours with slow fire. When it is cooked, take out oxtail, remove the bones and leave the meat, put it in a plate neatly, then insert the gastrodia elata slices, pick out the hen, elbow and other materials in the original juice, thicken it with starch, pour sesame oil and pour it into the plate.

10, Tianma Sliced Meat Soup

Gastrodia elata and pork are appropriate. Slice gastrodia elata for later use; Slice the meat to make soup, add 60 grams of fresh gastrodia elata slices and cook.

Matters needing attention when gastrodia elata stews soup:

1, avoid high temperature. The effective components of gastrodin are likely to evaporate with fire, which is not suitable for high temperature stewing.

2. Do not stew for a long time. Stewing for a long time will make the soup taste worse.

3, avoid time is too short. If the time is too short, the stew will be undercooked.