Cordyceps sinensis can stew pigeons. Here is the specific method:

Preparation materials: 1 squab, 6 cordyceps, 3 small isinglasses, 2 spoons of cooking wine, appropriate amount of salt, ginger 3 slices, 1 green onion

1. Wash the cordyceps, cut the isinglass into small pieces and set aside.

2. Wash the prepared squab and cut into small pieces for later use.

3. Add water to the squab, ginger slices and green onion into the pot, and pour in 2 spoons of cooking wine.

4. Turn on high heat and cook until the pigeon meat changes color and take it out.

5. Rinse the blood foam from the squab with water and drain the water.

6. Put the pigeon meat, ginger slices, isinglass, cordyceps and appropriate amount of water into the stew pot.

7. Cover the lid and simmer in hot water for 2 hours.

8. After 2 hours, add appropriate amount of salt and stir evenly.

9. Pour the squab stewed with cordyceps into a bowl and serve.