Stewed Pigeon with Shenqi Monkey Mushroom

Name: Stewed Pigeon with Shenqi Monkey Mushroom
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 pigeon; 1 piece Hericium erinaceus; 10g Codonopsis; 10g Astragalus; 5g Wolfberry; a little Cooking Wine; Some salt; a little chopped green onion

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

It is said that the pigeons make up for it, there is one pigeon and nine chickens. It is rich in hemoglobin, which can nourish qi and blood, replenish deficiency and strengthen the body, and enhance physical fitness. Hericium erinaceus is a dual-purpose mushroom for food and medicine. It has the effects of nourishing the stomach, enhancing immunity and anti-cancer. Codonopsis and Astragalus have beneficial effects on strengthening the body and strengthening the body. This pot of stewed pigeon with Shenqi monkey mushroom can strengthen the body and is very suitable for people who are weak and weak. It is especially suitable for people with weak immunity and easy to catch a cold.
However, I have not eaten pigeons since I was a child, even if the soup is delicious, even if it is not them, I still clearly feel the resistance of the stomach. The chopsticks were never laid down. . . . . "

Ingredients

Stewed Pigeon with Shenqi Monkey Mushroom

1. Ingredients: 1 pigeon, 1 Hericium erinaceus, 10 grams of Codonopsis, 10 grams of Astragalus, 5 grams of Chinese wolfberry, a little cooking wine, a little salt, a little chopped green onion

Stewed Pigeon with Shenqi Monkey Mushroom recipe

2. Put the dried monkey mushrooms in clean water,

3. Cover, press until the monkey mushrooms are submerged in water, soak for several hours,

4. Squeeze out the moisture,

5. Add clean water again to soak and repeat several times.

6. Squeeze the water and remove the stalks,

7. Cut into small pieces.

8. Wash Codonopsis and Astragalus, cut into sections, add water to soak.

9. Wash the pigeon, boil it in clean water, blanch the blood,

10. fish out.

11. Add appropriate amount of water to the casserole, add pigeon, codonopsis, astragalus, monkey mushrooms, ginger slices, cooking wine, boil on high heat and turn to low heat for 1-2 hours.

12. When the soup is ready, add wolfberry, simmer for 5 minutes, and turn off the heat.

13. Season with salt, serve and sprinkle with chopped green onion.

Tips:
Monkey mushrooms need to be soaked and squeezed repeatedly to remove the bitter taste.
Pigeons can also be chopped into small pieces and boiled, making them more easily overcooked.