Good News for The Golden Pigeon
1.
Materials are ready.
2.
Bring the water to a boil, put the pigeons in the blanching water, and pass the cold river for later use.
3.
Knead the oysters with cooking wine and cornstarch lightly for a while, rinse with water and drain the water for later use.
4.
Wash the Cordyceps flower and soak it well for later use (the water of the Cordyceps flower is retained).
5.
Soak the ginkgo in warm water to remove the underwear and core, slice the ginger, and soak the wolfberry for use.
6.
Put the pigeon, cordyceps flower, and ginger slices in a saucepan.
7.
Pour the water of Cordyceps flower.
8.
Then add an appropriate amount of water.
9.
Cover the pot and bring it to a boil over medium heat. Reduce the heat and simmer for 1 hour.
10.
Then add the ginkgo and cook for 20 minutes.
11.
Put in the oysters and cook for 3 minutes on high heat, then add salt.
12.
Put your look.
Tips:
1. It is best to use pigeon in stewed pigeon soup.
2. For oysters, use cooking wine and cornstarch to gently knead the silt and remove fishy.
3. Ginkgo can decompose toxic hydrogen cyanide acid, which is easy to cause poisoning when consumed in large quantities. It is advisable not to exceed 10 capsules per person at a time. According to reports, there have been cases in which children died of poisoning after eating 5 to 10 capsules. So handle it carefully. And don't eat too much at one time to avoid poisoning.