Motherwort Pigeon Soup
1.
The pigeon is ready, cut into pieces.
2.
Prepare red dates and motherwort and put them in a material box or a small cotton bag.
3.
Pour cold water into the pot and defoam when it is about to boil.
4.
Then transfer to the saucepan. Add ginger spring onion, red dates and motherwort.
5.
Turn on the electric cooker and cook slowly, and the time is up.
6.
Season to bowl.
Tips:
Pigeons do not need to be blanched, cold water can be put into the pot to defoam to remove the fishy.