The stewed soup can fully reflect the delicious pigeon of Matsutake and it tastes so delicious.
Put the pigeons into the pot, submerge the pigeons, put two or three pieces of ginger, and slash the wine (cooking wine), and boil over low heat for 20 minutes.
After 20 minutes, put in the cleaned pine mushroom and turn the fire to a small fire for 20 minutes.
Then put in the cleaned mash, add the right amount of salt, and then simmer for 10 minutes. Ok, let the delicious taste of the taste buds wait for you.