Homemade Stewed Mushroom and Pigeon Recipe

Having good cooking skills but no chance to show it, I finally got the opportunity to cook today and was so excited.Dried mushrooms, slow-cooked with pigeons, just a few simple ingredients,morsels, yet the taste is surprisingly delicious.

Main ingredients: 250g pigeon, 2 dried shiitake mushrooms, 2 red dates, a small portion of yulanshian (dried bamboo shoot slices), 1000ml water, 25g ginger slices, salt to taste.Red dates, 2 pieces,ginger slices 25g,

Steps:

1. Cut the pigeon into 5cm pieces after washing it.Dried shiitake mushrooms should be soaked in cold water until soft, then cut into small pieces; wash the red dates and drain the yulanshian (dried bamboo shoot slices).

2.Pigeons are placed in boiling water for 2 minutes, remove the scum after 2 minutes, then take them out.

3. Put the boiled pigeon pieces into a pot.

4. Add water.

5. Add shiitake mushrooms.

6. Add yulanshian (dried bamboo shoot slices).

7. Add red dates.

8. Add ginger.

9. Boil over high heat, then switch to low heat and simmer for 40 minutes.

10. Season with salt and stir well.

11. Continue cooking for another 5 minutes before turning off the heat.

Tip

1. Pigeons have good nourishing effects and can help with wound healing, making them suitable for new mothers who have just given birth. Adding some shiitake mushrooms, red dates, yulanshian (dried bamboo shoot slices) will enhance the flavor of the soup, so even if you use less salt, it won't taste bland.

2. Using dried shiitake mushrooms when making soup will give a richer aroma.

3. Use aged ginger and fry the ginger slices in black sesame oil until golden before adding them to the pot with the pigeon, which will improve the nourishing effect of the dish. Fry until golden yellow before stewing with the pigeon, for better nourishing effects.