Name: Matsutake Pigeon Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 pigeon; 10 pieces Dried matsutake; 10s Agaricus blazei; 20 capsules Wolfberry; 4, 5 Jujube; 7 slices Sliced ginger; 1 Green onions; 1 Shallots; a little salt; a little Cooking Wine

Matsutake Pigeon Soup

by JY romantic style

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Pigeons have high nutritional value and are known as "one pigeon wins nine chickens". The main functions and effects are:
1. Pigeon meat is flat, sweet and salty, and returns to the liver and kidney meridian; it has the functions of nourishing the kidney and replenishing qi, dispelling wind and detoxification, replenishing qi deficiency, replenishing essence and blood, warming the waist and knees, and promoting urination.
2. Pigeon meat can strengthen the body and nourish the kidneys, vitality, brain and mind, improve memory, lower blood pressure, adjust human blood sugar, beautify the skin, whiten and tender skin, and prolong life.
3. Pigeon meat has a very good tonic and therapeutic effect on post-ill illness, blood deficiency, amenorrhea, dizziness and fatigue, and loss of memory.

The efficacy of matsutake:
1. Anti-cancer and anti-cancer.
2. Prevent diabetes.
3. Protect the cardiovascular system. "

Matsutake Pigeon Soup

1. Separately soak the dried matsutake and Agaricus blazei for 1 hour, then pick up and set aside. Soak the hair with water and drain the residue for later use.

2. All main ingredients and ingredients.

3. The pigeon is cut into small pieces. Put the cut pigeons into boiling water with a little cooking wine to boil for 5 minutes, and then scoop up the foam.

4. Put another water into the boiled pigeons, add sliced ginger, green onion, and soaked Agaricus (the soaked dried matsutake takes one hour to put in), and pour the soaked Agaricus and Matsutake water , After the high heat is boiled, simmer slowly for 1 hour.

5. Simmer for 1 hour and then add jujube and soaked dried matsutake and continue to simmer for 1 hour. Put the wolfberry in 5 minutes before turning off the heat, and season with some salt. In order to maintain the original fragrance of matsutake, I did not put MSG or chicken essence.