When stewing pigeons, add ginger and green onions to remove the fishy smell. The following is the method of stewing pigeons:

Ingredients: 1 old pigeon, 50g gastrodia elata, 6 bamboo fungus, 1 small root of iron stick yam, 1 small handful of black fungus, 4 chives, 2 large slices of ginger, 1 spoonful of rice wine (15ml), appropriate amount of salt, 2000ml of water

1. Wash the gastrodia elata one day in advance, soak until soft and cut into pieces Cut into slightly thick slices and set aside. Remove the impurities from the roots of the bamboo fungus and soak it in warm salt water for 20 minutes. Wash and set aside.

2. Soak the black fungus, remove the roots, wash and set aside. Peel the iron stick yam, rinse and cut into sections for later use.

3. Wash the old pigeon open, boil it in a pot with cold water, pour out the water in the pot, rinse the pigeon with cold water and put it into the pot, add 2000ml of water, and tie 4 scallions into knots. , bring two large pieces of ginger to a boil over high heat, add a spoonful of about 15ml of rice wine, boil, and skim off the floating residue.

4. After stewing for half an hour, add the gastrodia slices and continue stewing. After about three hours, add the yam segments, black fungus and bamboo fungus and simmer for another half an hour, add a little salt to taste.

5. Put the stewed pigeon into a bowl, so that the delicious stewed pigeon is ready.