The practice is as follows:
Ingredients: pigeon meat 1 3 person.
Accessories: pork, honeysuckle, mushrooms, dried bamboo shoots and medlar.
1, first remove the internal organs of pigeons, cut them into pieces and clean them for later use.
2. Blanch with boiling water to remove impurities and some fishy smell.
3. After the lean meat is washed, cut into pieces and blanched as above.
4. Soak mushrooms and dried bamboo shoots in advance.
5. Transfer the pigeons to a pressure cooker and add ginger slices.
6. Put mushrooms and dried bamboo shoots in a pressure cooker.
7. Pour in cooking wine.
8. Add lean meat.
9. Add honeysuckle and medlar and simmer for 20 minutes.
10, finished product.