Lycium barbarum pigeon soup

The main ingredient is pigeon meat 1.

Seasoning, salt, ginger, cooking wine, gastrodia elata, medlar, 1, shallot.

Practice of Lycium barbarum and pigeon soup

1. Clean pigeons, cut off their bottoms, clean them, put them in a boiling pot and cook them with cooking wine and ginger slices, then take them out and clean them.

2. Add enough water to the saucepan, and add ginger slices, onions, gastrodia elata and pigeons.

3. After the fire boils, turn to low heat and simmer slowly until the pigeons are cooked.

4. Sprinkle a handful of medlar, season with salt, and stew for about 15 minutes.

Cooking skills 1, the time of stewing pigeon soup should be adjusted according to the different raw materials of pigeons, and the older the pigeons, the longer the stewing time.

2. Stewed pigeon is easy to poke with chopsticks.