Main ingredients: 2 pigeons, 1 piece of asparagus.

Accessories: a little salt, 6 slices of ginger, 8 grams of wolfberry, water.

Tianma pigeon soup practice:

1, rinse the asparagus soaked for 24 hours.

2, soaked asparagus put steamer on the steamer for 1 hour, asparagus is too hard to extend the steaming time.

3, the pigeon removed viscera rinse clean chopped into small pieces spare.

4, steamed tianma cut into slices spare.

5, add the right amount of water in the pot into the 3 slices of ginger, pigeon, high heat boiling pigeon blanch a little water out of the spare.

6, the stew pot to add the right amount of water into the pigeon, ginger, asparagus, with a large fire boil to medium heat slowly stew.

7, the use of stewed pigeon time to rinse the wolfberry spare.

8, stew until the pigeon meat is soft and edible into the wolfberry.

9, but also to put the salt and then stewed on medium heat for 5 minutes you can get up the pot on the plate.

10, finished.