Homing Pigeon Stewed Water Snake
by Xiaolan Private Kitchen
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Remove the feathers of the homing pigeons
2. Wash the water snake and cut it into about an inch.
3. Wash the green onions and ginger, beat the green onions into knots, and stuff the ginger into the belly
4. Boil the pigeon egg, peel off the shell and set aside
5. Put the pigeons and snakes into the casserole, put water in the pot, put the soaked mushrooms on the surface, and add a little cooking wine for simmering, boil over high heat, and simmer on low
6. When the pigeon is simmered until the back can be easily inserted with chopsticks, add the soaked black fungus and pigeon eggs, then add a little salt and continue to stew
7. When the pigeon is simmered until crisp, add a few soaked goji berries, and then add a little pepper. Eating snake meat in summer is good for the skin~
Tips:Don't put the salt too early
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