2. First of all, the bird's nest should be soaked in advance. It takes 5-6 hours for the bird's nest to soak completely. After soaking thoroughly, tear the bird's nest into filaments for use. Note: the bird's nest that is not completely soaked can't grow big when it meets the oil of young pigeons, so it must wait for the bird's nest to reach its peak.
3. Slaughter and wash the squab to remove the internal organs. If you don't like the soup that is too greasy, you can pull out the skin. Because one person only needs half a pigeon, the remaining half can be kept in the refrigerator.
4. After the squab is skinned, it is drowned. When the surface is slightly cooked, it is picked up and dried for later use. This can remove some purine substances from meat, and also make the soup pure and foam-free.
5, red dates, codonopsis pilosula, medlar, longan suggest the best, the so-called best is of course sulfur-free, no rinsing. Wash yourself with warm water.