This soup is made of precious Chinese medicine, with pigeons and pork loin. It not only retains the original flavor of the pigeon, but also retains the smooth and unscented characteristics of the pork loin. It is delicious and nutritious, and it is a good product for autumn and winter.
The pigeons are washed, opened to the internal organs, and spared.
Open the sides of the pig's waist, cut the white part of the inner layer, boil the water, and set aside.
Ganoderma lucidum, Codonopsis, medlar, red dates, dried tangerine peel, ginger are placed in the soup, add 6 bowls of water, the fire is boiled, and the fire is simmered for half an hour.
Put in the pigeon and pig's waist, turn to the fire to boil, turn off the flame, add the rice wine, cover the lid for 10 minutes.
Season with salt. Drink soup and eat meat.
Adding rice wine to the soup can remove the astringency. The time of boring can't be too long, 8-10 minutes will be fine. Too long the pigeon meat will be old and not tender.