Name: Xingyue Private Kitchen-steamed Pigeon with Mushroom
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g pigeon; 200g Shiitake Mushrooms; 10g Jujube; 5g Wolfberry; A Green onions; 20g ginger; Some salt; Some Chicken broth; Some Shallots; Some Ground pepper; Some Soy sauce; Some sesame oil; Some MSG

Xingyue Private Kitchen-steamed Pigeon with Mushroom

by Li Xingyue

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

As the saying goes, one pigeon is worth nine chickens. I know if it’s true. Anyway, the current pigeons are not expensive. They can afford to eat. As long as they are delicious, they make everything.
Pigeon meat, also known as white phoenix, has beautiful meat and rich nutrition. The famous black-bone chicken and white phoenix balls are made from black-bone chicken and white phoenix. It contains calcium, iron, copper and other minerals and vitamins A\B\E that are higher than chicken, fish, beef, and mutton. Pigeon liver contains the best bilinin, which can help the body make good use of cholesterol and prevent arteriosclerosis. Pigeon meat is rich in pantothenic acid, which has a good effect on preventing hair loss, gray hair and aging before age.
Pigeon meat is rich in chondroitin, which can increase skin elasticity, improve blood circulation, and speed up wound healing.
Okay, my foot injury hasn't just been repaired."

Xingyue Private Kitchen-steamed Pigeon with Mushroom

1. Drowning live pigeons. The reason for not bleeding. It is said that eating like this is more nutritious. The surface is cleaned. Put it in an electric pressure cooker.

Xingyue Private Kitchen-steamed Pigeon with Mushroom recipe

2. The camera keeps shoving shiitake mushrooms recently. It looks too ugly. It’s almost unrecognizable. You will see it. As long as it tastes good.

3. Cut old ginger into pieces. Cut off scallions.

4. Add shiitake mushrooms, ginger, green onions, red dates, goji berries, salt, minced pepper, a little fresh soup,

5. Press the electric pressure cooker for about 1 hour to remove the ginger, green onions and other impurities.

6. Use light soy sauce, sesame oil, and chives to make a dip.

7. Take the pigeon out and change it with a knife. Don’t keep the pigeon’s liver and spleen as the impurities in the belly. Put a little salt and chicken essence at the bottom of the bowl. Sprinkle chives on the surface.