Steamed pigeons with mushrooms
By BrennaKing
Ingredients: wolfberry,jujube,mushrooms,shallots,MSG,soy sauce,green onions,sesame oil,laojiang,salt,pigeons,Pepper powder
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- simple
Steps for Steamed pigeons with mushrooms
1
Drowning live pigeons. The reason why we don't bleed blood. It is said that eating this way is more nutritious. Clean the surface. Place into an electric pressure cooker.
2
Cutting mushrooms into slices recently has been a lot of trouble on the camera. It looks too ugly. The light was almost beyond recognition. We'll see. As long as it tastes good.
3
Cut the ginger into slices. Cut off the green onions.
4
Add the mushrooms in turn. Lao Jiang. Green onions. Red dates. Chinese wolfberry. Salt. Pepper powder. a little fresh soup,
5
Press the ginger in an electric pressure cooker for about 1 hour. Remove impurities such as green onions.
6
Use soy sauce, sesame oil, and chives to make dipping water.
7
Fish out the pigeon and change the knife. Don't just keep the liver and spleen of the pigeon for impurities in the stomach and put a little salt and chicken essence at the bottom of the bowl. Sprinkle with chives on the surface.