Chinese Food
Pigeon soup with ginseng and huohu
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Autumn in the south. It's a little chilly sooner or later. The skin is a little dry. Cantonese who like to drink soup. The soup at home is ready. Pot soup. As long as I have time, I still like to use casserole. I like the taste of simmering.
Cooking ingredients
Cooking Steps
Step1:Pigeon please master help clean. Cut into pieces.
Step2:Wash. Put in cold water.
Step3:Boil.
Step4:Take out the pigeon meat. Set aside.
Step5:Prepare the ginseng.
Step6:Prepare Huo Hu.
Step7:Boiled water in casserole, pigeon meat, washed ginseng and Dendrobium Huo.
Step8:Bring it to a boil. Turn it down.
Step9:Cook for more than 2 hours. Season with salt.
Cooking tips:When making soup, make sure to add enough water at one time. 2 pigeons. I will add about 2500ml of water. There are skills in making delicious dishes.
