material

1 pigeon, 2-3 mushrooms, 3 fungus, half yam, 5-8 red dates, a little medlar, ginger, onion, cooking wine.

working methods

1, pour boiling water, add a little cooking wine to the water, add pigeons, remove blood and foam, and take them out for later use;

2. Add water to the casserole and heat it until it boils. Add ginger slices, onion segments, red dates, mushrooms and pigeons, and simmer for 1.5 hours;

3. 1.5 hours later, add Lycium barbarum and Auricularia auricula and stew for 20 minutes;

4. Peel the yam, cut into pieces, simmer for 20 minutes until the yam is crisp and rotten, and season with salt.

Accessories can be added or subtracted according to your own preferences, and the taste is light, which is very suitable for spring tonic.

Method 2: Braised pigeon with Lycium barbarum.

material

Pigeon 1, Lycium barbarum 20 g, salt.

working methods

1. Clean pigeons and cut them into large pieces with kitchen scissors.

2. Add a proper amount of water to the ceramic pot, add pigeon meat pieces after boiling, and skim off the floating foam on the surface after the water boils.

3. Add Lycium barbarum, simmer for about 1 hour, add appropriate amount of salt, and cook slightly.

Practice 3: Stew squab.

material

1 squab, some pigeon eggs, ginger slices, garlic and dried hawthorn.

working methods

1. Cut the pigeon into pieces, wash it, boil it in a cold water pot, and then turn the heat down.

2. Skim the floating foam and impurities with a net spoon, add ginger slices, garlic and dried hawthorn, and simmer 1 hour.

3. About. You can add some cooking wine. I think cooking wine will make the soup look less clear, but it is not.

4. supplement. )

5. Shell the cooked pigeon eggs. Pigeon eggs's shell is very thin and difficult to peel. After slowly breaking the whole eggshell,

6. Just peel it again. )

7. Add salt and a little sugar to taste at 15 before taking out, turn off the heat and pour into pigeon eggs.