Mushroom and Cordyceps Ginseng Pigeon Soup

Name: Mushroom and Cordyceps Ginseng Pigeon Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 pigeon; 6 pcs Shiitake Mushrooms; Some Cordyceps; Some Lean Pork; 2 tablets Sliced ginger; Some salt; Some Chicken Essence

by Xiangu's food temptation

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Pigeon meat is easy to digest, has the functions of nourishing and replenishing qi, dispelling wind and detoxification, and has a good tonic treatment effect on post-illness, blood deficiency, amenorrhea, dizziness and fatigue. Pigeon soup has the functions of restoring physical strength, healing wounds, and enhancing brain power and vision for the elderly, the physically weak, the patients undergoing surgery, the parturient and children. Pigeon soup is light in taste, suitable for spring nourishment and symptomatic indigestion in children. "

Ingredients

1 Pigeon
6 pcs Shiitake Mushrooms
Some Cordyceps
Some Lean Pork
2 tablets Sliced Ginger
Some Salt
Some Chicken Essence

Mushroom and Cordyceps Ginseng Pigeon Soup

1. Soak the shiitake mushrooms and cordyceps ginseng in warm water in advance

Mushroom and Cordyceps Ginseng Pigeon Soup recipe

2. Slice ginger, cut lean meat into chunks

3. Pigeons are slaughtered and cleaned

4. Boil water in a pot and add ginger slices, put the pigeons and entrails in boiling water and blanch them (after the blanched pigeons are simmered, the skin is smooth and not easy to break), and rinse with cold water

5. Lean meat will also quickly fly into water until the meat changes color

6. As shown in the picture, put all the ingredients into the steaming bowl, and pour water (the water is enough to cover 2/3 of the pigeon body, too much soup will dilute the umami)

7. Cover the steaming bowl with a steaming lid (without a bowl lid, just cover it with a layer of plastic wrap), put it in the pressure cooker and close the lid, turn to medium heat and simmer for about 20 minutes. (The time is for reference only, the time is determined according to the firepower of the cooking utensils in the kitchen.)

8. Just add in the right amount of salt and a little chicken essence just before it is out of the pot.

9. Serve

Tips:
Use an ordinary steamer to simmer over water for about an hour. (Please decide the cooking time according to the characteristics of your own cooking utensils)