Codonopsis Wolfberry Pigeon Soup
1.
One pigeon
2.
Water chestnuts (you can leave it alone)
3.
Soak the mushrooms in advance
4.
Codonopsis, angelica, wolfberry, red dates
5.
Wash the processed pigeons and put them in a casserole
6.
Put Dangshen and Angelica in first
7.
Put the water chestnuts in too (don’t put it)
8.
Put the soaked shiitake mushrooms in
9.
Put an appropriate amount of water and simmer for two hours, add enough water to heat the water at a time
10.
stew
11.
Put red dates in an hour
12.
1 hour: 20 minutes later, add the wolfberry so that the wolfberry will not simmer
13.
Let it simmer for 20 minutes and add salt to taste. I haven't simmered for 2 hours. The pigeon meat has been rotten
14.
taste