Chrysanthemum Barley and Pigeon Soup
1.
Prepare the pigeon and barley chrysanthemum.
2.
Chop the young pigeon into small pieces, slice the ginger, and cut the green onion into sections.
3.
Put the pigeon meat in a clay pot. Bring to a boil on high heat and simmer for 20 minutes on low heat.
4.
Add ginger slices and simmer for 10 minutes.
5.
Barley, add salt and pepper and simmer for another 20 minutes.
6.
Wash the chrysanthemum.
7.
Pour the chrysanthemums in a casserole, simmer for 5 minutes, and season to taste.
Tips:
1. Chrysanthemums are top-grade with small and yellow chrysanthemums.
2. The chrysanthemum does not need to be cooked for a long time.