condiments

Dove 1

condiments

Ganoderma lucidum 6g jujube 6.

4 or 5 pieces of Lycium barbarum 15g ginger.

A little salt cooking wine 1 teaspoon

1. Preparation materials: wash jujube and medlar slightly, remove jujube stones, slaughter and clean squab, and cut into small pieces. When you buy squab, you can ask someone to slaughter it in the vegetable market.

2. Put the squab in a small pot filled with water, add two pieces of ginger, add cooking wine, and boil until the water boils. Turn off the heat.

3. Pick out the pigeon pieces and put them in the casserole.

4. Filter the soup left by the boiled pigeon into the casserole. You can also add water, so that the stewed soup will be more refreshing.

5. Put two pieces of ginger, add the prepared Ganoderma lucidum, jujube and medlar, simmer and add salt. I used an electronic soup pot and simmered for 2 hours.