Stewed pigeon with Agrocybe aegerita

Stewed pigeon with Agrocybe aegerita

Introduction:

"It's autumn. Make a nourishing soup with love. How can I be absent from a table full of delicacies at the National Day dinner?"

Production steps:

Step 1: prepare the ingredients

Step 2: wash the Agrocybe aegerita, cut off the pedicel and soak it in water for a while

Step 3: wash the pigeons and chop them into pieces

Step 4: Boil the water in the pot and blanch the pigeons

Step 5: take out and cool water

Step 6: put pigeons, Agrocybe aegerita and flattened ginger into the stewing pot

Step 7: add the right amount of cooking wine

Step 8: add some soy sauce

Step 9: add a little sugar

Step 10: add appropriate amount of water, which should not exceed the pigeon amount

Step 11: turn the stew pan to the automatic position for about 3 hours,

Step 12: taste before eating, add some salt if it is not salty enough

Materials required:

Pigeon: one

Tea tree mushroom: a handful

Ginger: two

Cooking wine: moderate

Soy sauce: moderate

Sugar: right amount

Water: moderate

Note: first, all ingredients are not quantitative, to their own preferences

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh