Accessories: cooking wine, ginger, salt, medlar and onion.
1. Clean the bought pigeons. Blanching in boiling water can remove impurities and part of the fishy smell.
2. After the lean meat is cleaned, it is cut into pieces and blanched as above.
3. soak mushrooms and dried bamboo shoots in advance.
4. Transfer the pigeons to the pressure cooker and add the ginger slices.
Put mushrooms and dried bamboo shoots into the pressure cooker. Pour in cooking wine. Add lean meat.
5. After the fire starts and the pressure cooker makes a sloped sound, the fire should be medium 15 minutes.
Then transfer to ceramic pot, add honeysuckle and medlar and simmer for 20 minutes. Finally, season with salt.
Seasoning: cooking wine (10g), ginger (5g), green onion (10g), salt (3g), monosodium glutamate (2g) and sesame oil (5g).
Making 1. After the young pigeons are slaughtered, the hair piles, viscera 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, Gordon Euryale, Coix seed and squab together in a saucepan, add water and bring to a boil on a high fire.
4. Cook over low heat for 60 minutes and add salt to taste.
1) Wash pigeons and chop them into pieces.
2) Wash the 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 the nourishing pigeon soup is finished.
1. Cut the old pigeon clean, gut it, wash and chop it; Wash and cut the lean meat for later use.
2. Wash Fructus Lycii, Radix Ginseng and Fructus Jujubae (peeled) with clear water respectively.
Put it into a casserole with pigeon meat and lean meat, and add appropriate amount of water.
After strong fire is boiled, simmer for 3-4 hours and season for use.
1. Remove the black skin from the coconut and cut the coconut meat into small pieces;
Tremella fuciformis is swollen with clear water, washed and torn into small flowers.
Boil them in boiling water for 5 minutes; Slaughter the 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, boil it, then cook it on low heat for about 3 hours, and add a proper amount of brown sugar.
Ingredients: pigeon 1 piece, gastrodia elata 1 piece, 5g of salt, 5g of cooking wine15g, 2g of monosodium glutamate and 2g of pepper.
Production method:
1. Gastrodia elata was washed with warm water and sliced; 2. Pigeons fade and bleed, water at 50℃ to remove hair, internal organs and feet, chop into pieces, and then blanch to remove blood;
2. Put the pigeon block in the pot, put the gastrodia elata slices on the pigeon, add clean water, and cover the mouth with plastic wrap;
Put the cage on a big fire first, then steam it over medium heat until the pigeons are soft, and serve after eating.
Ingredients: pigeon 1 piece, gastrodia elata 1 piece, 5g of salt, 5g of cooking wine15g, 2g of monosodium glutamate and 2g of pepper.
Production method:
1. Gastrodia elata was washed with warm water and sliced; 2. Pigeons fade and bleed, water at 50℃ to remove hair, internal organs and feet, chop into pieces, and then blanch to remove blood;
2. Put the pigeon block in the pot, put the gastrodia elata slices on the pigeon, add clean water, and cover the mouth with plastic wrap;
Put the cage on a big fire first, then steam it over medium heat until the pigeons are soft, and serve after eating.