Ingredients details

Main ingredients

One pigeon

100ml matsutake accessories

One piece of ginger

10ml cooking wine

A little green onion

A little wolfberry

Original flavor

Stewing process

A few Hours Elapsed

Normal Difficulty

Steps to make pigeon stew with matsutake mushrooms

1

Soak the matsutake mushrooms in warm water.

2

Clean the pigeons

3

Blanch the pigeons and remove the blood foam. When blanching, add a little cooking wine and ginger slices.

4

Wash the blanched pigeons with warm water and put them in a casserole, along with the soaked matsutake mushrooms. Add three slices of ginger.

5

Add water. The water used to soak the matsutake must be added to enhance the flavor.

6

Bring to a boil over high heat and simmer over low heat for three hours. Add the wolfberry and simmer over high heat for ten minutes. Add salt, MSG, and green onions and serve.

Tips

One pigeon is better than nine chickens, it is the best food to nourish the body.

Matsutake water must not be thrown away.