Stewed Pigeon with Lingzhi and Taro

by Not being a fairy for many years

4.7 (1)

Favorite

3

Difficulty

Easy

Time

15m

Serving

2

Lafayette asked me to buy hundreds of catties of taro and put it in my cellar.
I forgot about it in a hurry. It's not hot anymore. I cleaned the cellar and found that there were so many taro.
For the stewed pigeon this time, use taro to match it. "

Ingredients

Stewed Pigeon with Lingzhi and Taro

1. The pigeons are handled cleanly.

2. Boil water in a pot.

3. The pigeons were boiled and blanched in the water.

4. All discoloration washes the floating powder.

5. The pigeons put the casserole.

6. Put pure ganoderma lucidum water.

7. Wash the taro.

8. Peel and wash. I was scraping and peeling. I was too tired, so I just peeled it. Peeling is too wasteful. If I'm patient, I should scrape it.

9. Put the taro in the box.

10. Add salt, bring to a boil over high heat, and simmer over medium heat for 30 minutes.

11. Finished product.

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