Materials

2 clean meat pigeons, 2 ears of tender corn, 5g of edible fungus and pork, 15g of ginger, 1g of onion, 15g of cooking wine, 3g of refined salt, 2g of monosodium glutamate, .5g of pepper, 8g of soup and 15g of vegetable oil.

Practice

1. Chop the corn into pieces and tear the fungus into small pieces. Cut the pork into pieces, clean the pigeon, chop off the paws, put it in a boiling water pot, blanch it thoroughly, take it out, heat the pot with oil, add the shredded onion and ginger, cook the cooking wine and add soup. Boil the pork pieces and stew for about 15 minutes.

2. Remove pork, onion and ginger. Boil the pigeon and stew until cooked. Add the fungus and stew it slightly.

3. Add corn segments, bring salt to a boil, and stew until cooked. Add monosodium glutamate and pepper, and serve in a soup bowl.