Stewed pigeon with Codonopsis pilosula and medlar(dang can gou qi dun ru ge )

Stewed pigeon with Codonopsis pilosula and medlar

Introduction:

"The focus of this dish is the choice of Lycium barbarum. Lycium barbarum must choose Ningxia Lycium barbarum. Only Ningxia Lycium barbarum has the effect of nourishing and keeping in good health. If you can't identify Ningxia Lycium barbarum, you can open Taobao and choose to search the shop" Meihao Shiguang Lycium barbarum "to buy it. It's an authentic Ningxia Lycium barbarum opened by local people in Ningxia."

Production steps:

Step 1: cut the lean meat into large pieces; cut the pigeon into large pieces; prepare the red dates, Codonopsis pilosula and wolfberry; add ginger into the water and cook it to about 80 degrees

Step 2: add lean meat; add pigeons; put blanched pigeon meat and lean meat into stew cup; add herbs

Step 3: remove the core of red jujube; add red jujube; add water; put it into the stew cup and simmer for 3 hours

Materials required:

Pigeon: 1

Pork: 200g

Date: 3 (dry)

Dangshen: 15g

Wolfberry: 8g

Precautions: 1. When making soup with medicinal materials, the amount of medicinal materials should be appropriate, otherwise the taste is not good; 2. When making soup with red jujube, the effective ingredients of red jujube can be more easily integrated into the soup, and the kernel is dry and hot; 3. It is best to stew in water. Can maximize the integration of nutrients into the soup, water stew containers are sealed with a good top cover, aroma does not overflow, flavor is more mellow and soft; 4, adding some lean meat can make the soup taste more fresh and sweet.

Production difficulty: simple

Process: simmer

Production time: 10 minutes

Taste: light

Chinese PinYin : Dang Can Gou Qi Dun Ru Ge