Ingredients: pigeon, mushrooms, cordyceps, lean pork, ginger slices, salt, chicken essence and clear water.
Tools: Bowl, basin, kitchen knife, chopping board, spoon, pot, steaming bowl, pressure cooker.
1, mushrooms and cordyceps sinensis are soaked in warm water in advance.
2. Slice ginger and cut lean meat for later use.
3. Slaughter and wash the pigeons, put ginger slices in the pot, blanch the pigeons and internal organs together in boiling water, and take cold water to take a shower.
4. Lean meat also flies quickly until the meat changes color.
5. Put all the materials into a steaming bowl and inject water. The water is less than two-thirds of the pigeon's body. Too much soup will dilute the flavor.
6. Cover the steaming bowl with a steaming cover, put it in a pressure cooker and cover it. Bring it to a boil and simmer for about 20 minutes. Add the right amount of salt and a little chicken essence before cooking.
7. The pigeon soup is ready.