Pigeon Soup with Bamboo Sun
1.
Soak the bamboo fungus with a little salt and cold water.
2.
Pigeon processing; ginger slices, green onions cut into sections, wolfberry cold water foaming.
3.
Put salad oil in the pot.
4.
The pigeons are cut into pieces and fried.
5.
When the water vapor is exhausted, add sliced ginger, green onion, and cooking wine and stir-fry for 1 minute.
6.
Add cold water.
7.
The fire is boiled, and the floating oil is quickly exhausted and the slick oil is turned off.
8.
Preheat the electric purple clay saucepan with a little water.
9.
Wash the water-fat Dictyophora for several times, cut into sections (not cut).
10.
Pour the pigeon soup into a saucepan, add pepper, bamboo fungus and squeeze dry water into it.
11.
The stew pot is set to stew the soup, and the time is 2 hours.
12.
Stamp and wait.
13.
After the power is off, put the wolfberry to keep warm.
14.
Put a little salt and wait to eat.
Tips:
The soup of bamboo fungus and pigeon is very delicious, just add a little salt.