Rose bamboo pigeon soup

Doves: Doves are not only nutritious, but also have a certain health function to combat a wide range of diseases. “Doves have many feathers, only white medicine”, as documented in this draft, and have been medically recognized from ancient times to the present day as a remedy for their liver and kidneys, aerobic respiratory blood, antithesis and thirst. According to modern medicine, pigeons have a body full of kidneys, vibrancy, brain accompaniment, memory, blood pressure reduction, human blood sugar adjustment, beauty on the face, skin cleanness and longevity: they are also known as masons, masons, and common and available in four types: long skirts, short skirts, mackerel, thorns and red bamboo, which are a sort of hidden fungus that is born in dead bamboo roots, with a slightly mesh-like dry white snake skin, with a deep green cap, a cystal of snow, a chord of white, a pink omelet, which is sprouted from the top to the top of the bacterium, and which is known as the “ snow skirts”, “polls of mountains”, “flowers of fungus”, “Queens in bacteria”. Since ancient times, bamboo has been one of the “Gymnasiums”。

Recipe Recommendations

bamboo fungus of 6
dried longan small amount
pigeons 4 two
mushrooms of 5
wolfberry small amount
roses small amount
jujube of 6
Mushroom powder small amount
refined salt small amount

light
steamed
several hours
ordinary

Steps for Rose bamboo pigeon soup

First, the mackerel is baptized for half an hour with warm water, and salt is added for repeated washing, and the purified mackerel is put together with white head, clean and clean dates. The mushrooms were also dried for half an hour, cleaned and cut into four petals with a knife。

Buy a well-treated dove, if it's too big to cut itself up again, chop it up into little pieces, put it in the water for half an hour, and put the blood out. Clean it up next to it。

Dove meat, bamboo mackerel, cut mushrooms, onions, ginger chips, dates, gills, cinnamon, put together in the steam, about 80 per cent, 20 per cent of the water, and then put golden roses on it, salted it, covered it with lids and water. Because of the limited equipment at home, I put two chopsticks with my home cooking pans, put the steaming accelerator on it and put water under it。

It's about an hour of steam, and you'll be able to get out of the pot, and you'll have to watch the water from the pot, and you'll have to stop the dry pot. Finally add a small amount of mushroom powder. If it's cold, you can add salt. The lid was opened first, and tasted a special taste of sweetness, fresh soup, pure taste, rose sweetness and sweetness of guacamole. It's really the best soup。