Stewed pigeon with Tofu(ping bu lao huo liang tang chun tian pian tu fu ling mei dou bao bai ge )

Stewed pigeon with Tofu

Introduction:

"Meidou has sweet taste, flat nature and stomach meridian. It has the effect of invigorating spleen and removing dampness, removing dampness and eliminating heat, and treating edema. Now the weather in Guangdong is rather humid, so we should drink more dehumidified soup in spring. "

Production steps:

Step 1: prepare the required materials.

Step 2: release the pigeon into the water, remove the blood and wash it.

Step 3: put all the ingredients into the soup pot.

Step 4: add water.

Step 5: don't fill up the water too much.

Step 6: sit on the stove and turn to low heat for 2 hours.

Step 7: add appropriate amount of salt.

Step 8: finished product

Materials required:

Pigeon: 1

Tufuling: 100g

Meidou: moderate amount

Ginger: 4 tablets

Salt: right amount

Note: eyebrow beans can be replaced by mung beans, and the dehumidification effect is the same. Because mung bean is cold, I can't stand it if I drink something too cold, so I change it to eyebrow bean.

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: Original

Chinese PinYin : Ping Bu Lao Huo Liang Tang Chun Tian Pian Tu Fu Ling Mei Dou Bao Bai Ge