Stewed Pigeons with Gastrodia
by Rotating kitchen
Favorite
Difficulty
Hard
Time
20m
Serving
2
Stewed Pigeons with Gastrodia
Ingredients: 1 pigeon. Accessories: Wild Gastrodia
Seasoning: cooking wine, salt, ginger, chive froth
1. After the pigeons are killed, scald them with about 80 degrees of water, remove hair, laparotomy, and tidy up the gastrodia elata.
Pigeon blood is especially nutritious, and the pigeons are killed without bleeding, so that the blood stays in the blood vessels and is eaten when the meat is eaten. (There is a folk saying that "one pigeon is worth nine chickens".)
2. Rinse the pigeons with water, put the Gastrodia elata slices into the pigeons.
3. Put the pigeon into a bowl, add ginger slices, add water (the amount of water depends on personal preference), slightly add cooking wine (in addition to fishy), and simmer in an electric pressure cooker for 20 minutes (automatic soup button) until the meat is rotten and the soup is fragrant
4. Put a small amount of salt when starting the pan, mix thoroughly and sprinkle with chives before eating. "
Ingredients: 1 pigeon. Accessories: Wild Gastrodia
Seasoning: cooking wine, salt, ginger, chive froth
1. After the pigeons are killed, scald them with about 80 degrees of water, remove hair, laparotomy, and tidy up the gastrodia elata.
Pigeon blood is especially nutritious, and the pigeons are killed without bleeding, so that the blood stays in the blood vessels and is eaten when the meat is eaten. (There is a folk saying that "one pigeon is worth nine chickens".)
2. Rinse the pigeons with water, put the Gastrodia elata slices into the pigeons.
3. Put the pigeon into a bowl, add ginger slices, add water (the amount of water depends on personal preference), slightly add cooking wine (in addition to fishy), and simmer in an electric pressure cooker for 20 minutes (automatic soup button) until the meat is rotten and the soup is fragrant
4. Put a small amount of salt when starting the pan, mix thoroughly and sprinkle with chives before eating. "
