1, Chinese herbal medicine ingredient list
Radix Adenophorae 5g, Radix Angelicae Dahuricae 5g, Radix Codonopsis 5g, Lentils 10g, Lycium barbarum 10g, Coicis Semen 40g, Fructus Jujubae 25g, Rhizoma Dioscoreae 5g, Lily 5g, Lotus Seed 5g, Onion 10g, Ginger 10g, and a little salt.
2, the production method
(1) Wash all kinds of Chinese herbal medicines; Cut onion and ginger into sections for use; Wash fresh pigeons.
(2) Boil the whole pigeon with cold water (flying water), and remove the blood powder for later use.
(3) The pigeons flooded in the casserole, the onion, ginger and all kinds of medicinal materials are boiled in the casserole, and then the stew is continued with slow fire 1 hour.
(4) Add a little salt to taste when cooked, and it is delicious to eat meat and drink soup after cooking.
Stewed pigeon with white fungus and dried tangerine peel
1, raw materials
Pigeon, tremella, dried tangerine peel
2, the production method
(1) Young pigeons are slaughtered and washed, chopped into pieces, soaked in boiling water for 2 minutes, bathed in water, and put into a soup bowl.
(2) Wash the water-borne white fungus and cut it into pieces, put it in a boiling water pot, put it in a soup bowl, and then add the water-borne dried tangerine peel.
(3) Put the pot on medium heat, bring the broth to a boil, add salt, monosodium glutamate and chicken essence, stir well, rush into the soup bowl, steam on the steamer for 30 minutes with high heat until cooked.
Four, yam pigeon soup
1, raw materials
One pigeon, one section of yam, 2-3 black fungus and 6-7 quail eggs.
2. Ingredients
3 dates and a little medlar.
Seasoning: ginger slices, scallion segments, cooking wine, salt and chicken essence.
3. Practice
(1) Wash pigeons, put them into boiling water, add some cooking wine, remove blood, remove them and wash them.
⑵ Add ginger slices, shallots, Lycium barbarum and red dates and simmer 1.5 hours.
(3) Peel the yam, cut the stick and knife block, soak the black fungus, and cook the quail eggs like boiled eggs, and peel them.
(4) stab it with chopsticks. When it is crisp, add quail eggs and black fungus.
5. Stew for 20 minutes on low heat, add yam, and then stew until yam is crisp. Season with salt and chicken essence.