Stewed pigeon with matsutake mushrooms

Overview

How to cook Stewed pigeon with matsutake mushrooms at home

Tags

• high-end
• cooking wine
• matsutake
• pigeon
• wolfberry
• ginger
• green onions

Ingredients

Steps

1. 1 Soak matsutake mushrooms in warm water.

   

2. 2 Clean up the pigeons

   

3. 3 Blanch the pigeons and remove the blood foam. When blanching, add a little cooking wine and ginger slices.

   

4. 4 Wash the blanched pigeons with warm water and put them in a casserole, along with the soaked matsutake mushrooms. Add three slices of ginger.

   

5. 5 Add water. The water used to soak matsutake must be added to enhance the flavor.

   

6. 6 Bring to a boil over high heat, simmer over low heat for three hours, add wolfberry, and simmer over high heat for ten minutes. Add salt, MSG, and green onions and serve.