Function：
Stomach-fortifying, qi-tonifying, liver-moistening and kidney-enrichingInstructions：
- Soak the fish maws in water until soft and cut them into pieces, blench them in water with ginger and Scallion;
- Soak the dendrobiums in water for 3 hours, cut them into sections and rinse thoroughly for later use;
- Remove the kernel of the Red Dates(XL); rinse the Canadian ginseng slices for later use;
- Gut and clean the old pigeon, cut it into pieces; cut the pork loin into pieces, cook them with the pigeon in boiling water for a while, take them out and rinse thoroughly for later use;
- Put all ingredients into a steaming pot, pour in some hot water, stew over water for about 3 hours, add salt before serving.
Spleen-fortifying and stomach-benefiting
Stewed Pigeon Soup with Ginseng, Dendrobium and Fish Maw
- Author : HKJEBN Kitchen
Ingredients
- (Serves 3-4)
- Canadian Ginseng Slices 20g (about 1½ tablespoons)
- Dendrobiums 30g (about 2 tablespoons)
- Fish Maws 75g (about 2 pieces)
- Red Dates(XL) 40g (about 8 pieces)
- Old Pigeon 450g (1 whole)
- Pork Loin 300g
- Salt Adequate
- Ginger 2 slices
- Scallion 1 piece
Spleen-fortifying and stomach-benefiting
Stewed Pigeon Soup with Ginseng, Dendrobium and Fish Maw
Ingredients
| (Serves 3-4) |
| Canadian Ginseng Slices 20g (about 1½ tablespoons) |
| Dendrobiums 30g (about 2 tablespoons) |
| Fish Maws 75g (about 2 pieces) |
| Red Dates(XL) 40g (about 8 pieces) |
| Old Pigeon 450g (1 whole) |
| Pork Loin 300g |
| Salt Adequate |
| Ginger 2 slices |
| Scallion 1 piece |
Function
Stomach-fortifying, qi-tonifying, liver-moistening and kidney-enriching
Instructions
| 1. | Soak the fish maws in water until soft and cut them into pieces, blench them in water with ginger and Scallion; |
| 2. |