Attachment: the practice of mung bean pigeon meat pot
Ingredients: 500g pigeon meat, 200g mung bean and 30g medlar.
Seasoning: salt and ginger slices.
Exercise:
1. Wash the pigeon meat, chop it into pieces, blanch it in boiling water, then take it out and drain it.
2. Remove impurities from mung beans, fully soak them in clear water, take them out and drain them; Soak Lycium barbarum in warm water until it becomes soft.
3. Put the pigeon meat, mung bean and medlar into the pot together, add ginger slices, inject enough water, put it on the fire, and boil it with low fire for about 1 hour until the meat is cooked and the beans are rotten.
4. Season with salt before leaving the fire.
Tip: Pigeons should not be thoroughly washed with clear water after slaughter, but must be blanched with boiling water. This soup has the effect of clearing away heat and toxic materials, especially for treating acne.