1. The ingredients, Hime Matsutake are soaked for about 2 hours in advance.
2. The pigeon is blanched in a pot under cold water with a knife.
3. Boil the blood foam on high heat, and the water will start to clear.
4. After the pigeon meat is washed, add it to the pressure cooker, add appropriate amount of water, cover the high heat and cook SAIC, then turn to medium and low heat and cook for 20 minutes.
5. Cut off the stalk of Hime Matsutake and put it in a soup bowl. The amount of Hime Matsutake is about this too much, and the soup will be too dark.
6. The stewed pigeon soup is mixed with monosodium glutamate and salt.
7. Put the pigeon soup into a bowl and sprinkle with a few sugars, boil the water in the steamer, add the soup to the bowl and steam for 40-60 minutes. One thing to pay attention to when making stew is that the water and soup in the steamer must be boiled before it can be steamed and stewed.
8. Steam it in the pot for 50 minutes and that's it.
9. Sprinkle chopped celery on the pot.
10. Hime Matsutake and Pigeon Soup Pot.
11. Come and drink soup, everyone π
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