Stewed pigeon with mushrooms(xiang gu dun ge kuai jie sai si fang cai )

Stewed pigeon with mushrooms

Introduction:

"Pigeon meat is tender and nutritious, which has always been considered to have strong health care effect. Stewing pigeon is a common cooking method of pigeon meat, which can not only preserve nutrition, but also have a distinctive fresh taste

Production steps:

Step 1: wash the pigeon, scald it with hot water, chop it into 3cm pieces, blanch it in a pot under cold water for 4 minutes, remove and wash it, soak the mushroom, wash and cut it into pieces;

Step 2: put the processed main ingredients, desalting ingredients and water into the pot; cover the pot and start the function of stewing chicken;

Step 3: after cooking, add salt and stir the ingredients in the pot evenly.

Materials required:

Pigeon: 500g

Ginger: 3 tablets

Salt: 5g

Water: not less than 1200 ml

Mushroom: 15g

Onion: 3 segments

Oil: 10 ml

Note: 1. It is best to choose 1-year-old pigeon.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Xiang Gu Dun Ge Kuai Jie Sai Si Fang Cai