Preparation

1 pigeon, 10 slices of matsutake mushrooms, 150 grams of tenderloin, 3 sea cucumbers, 4 dried figs, ginger, yellow wine, a little salt.

Method Steps

1, the matsutake mushrooms rinse, soak until soft, pigeon clean with the ridge with blanching;

2, blanching after the pigeon cut a few large pieces, the ridge is also cut into large pieces, with warm water rinse and put into a casserole;

3, matsutake mushrooms and soak the water poured into the casserole, add the wine, ginger, figs and hot water, high heat boil;

4, and then changed to low heat to open;

Meanwhile, the water is not used in the water. p>4, and then change to a small fire boil 2 hours, then add sea cucumber boil half an hour, add salt to taste can be.

Tips

The figs have the effect of strengthening the spleen and stomach, adding water is not over the ingredients about 5cm.

Lotus and mung bean pigeon soup

Materials

One pigeon, lotus seeds, lily of the valley, mung beans, mung beans, jujube, salt

Practice

1, pigeon cut pieces of water and lotus seeds, lily of the valley, mung beans, jujube, together with the pot of fierce fire, after boiling, slowly simmering on the fire for two hours.

2, after the next salt seasoning is good, flavorful and delicious, good oh.