Stewed pigeon with gastrodia elata

Stewed pigeon with gastrodia elata

Introduction:

"Gastrodia elata stewed pigeon main ingredient: pigeon 1 auxiliary ingredient: Wild Gastrodia elata seasoning: cooking wine, salt, ginger, scallion foam 1. After the pigeon is killed, scald it with about 80 degrees water, remove the hair, cut the abdomen, clean it up, and the Gastrodia elata will swell ahead of time. Pigeon blood nutrition, kill pigeons do not bleed, let the blood stay in the blood vessels, eat meat together. (there is a folk saying that one pigeon is the top of nine chickens.) 2. Rinse pigeons with water, slice Gastrodia elata into pigeons. 3. Put the pigeon into a bowl, put in ginger slices, add water (the amount depends on personal preference), add cooking wine (except fishiness), and then power on the pressure cooker to stew for 20 minutes (automatic soup key) until the meat is rotten and the soup is fragrant. 4. Put a small amount of salt into the pan, mix well and sprinkle with chives to eat. "

Production steps:

Materials required:

Pigeon: right amount

Gastrodia elata: moderate amount

Cooking wine: moderate

Ginger: moderate

Scallion: right amount

Salt: right amount

matters needing attention:

Production difficulty: Advanced

Technology: stewing

Production time: 20 minutes

Taste: other