Pigeon Soup
1.
First remove the pigeon’s internal organs, cut into pieces and clean them for later use.
2.
Soak the mushrooms in advance, dice the lean meat and set aside
3.
Prepare a pot of clean water, add pigeons and lean meat, pour in a little cooking wine, add 3 slices of ginger, cook for 5 minutes and then remove, then rinse off the surface foam with water, so that the fishy smell of the pigeons can be removed, and it can be blanched With some oily water, the pigeon soup stewed later will not be too greasy.
4.
In a separate pot, put the blanched pigeons, and then add two or three slices of ginger, knotted with green onions, pour in boiling water and boil over high heat, cover the pot, turn to low heat and simmer for 1 hour.
5.
When the time is up, add the soaked shiitake mushrooms and simmer for another hour.
6.
Remove the ginger and green onions before starting the pot, add the washed goji berries and continue to simmer for 2 minutes. Finally, add an appropriate amount of salt and stir well. You can taste the salt. If the salt is not enough, you can add salt. Don't add too much.
