Seasoning used: salt, cooking wine and ginger.
Production steps:
The first step is to clean the Chinese caterpillar fungus flowers and soak them in cold water for half an hour in advance.
Step 2: Pigeons turn around and butt, cut into several large pieces, and then soak in clear water for a while to remove blood.
Step 3: add a proper amount of water to the pot, add pigeons, add a few slices of ginger and a little cooking wine, cook for 1 min, and take it out under water control.
Step 4, put the pigeons in a casserole, add enough hot water, ginger slices and a little cooking wine, boil and turn to low heat 1 hour.
Step five, watch the pigeons soft and rotten, add the soaked cordyceps and cook for half an hour. Finally, add washed Lycium barbarum and proper amount of salt to taste, and turn off the heat after cooking for more than ten seconds.
Cooking skills:
1. If you use old pigeons to make soup, you should extend the time appropriately.
2, pigeon soup is good, because it is a warm ingredient, people who are easy to get angry and hot are not suitable for eating.
3. It is suitable for people who are weak, the elderly and children, and has a good nourishing effect.