Lamb Fungus and Pigeon Soup: The Most Comfortable Soup in the Deep Frost, Nothing Beats a Hot Bowl
In cooking rice and dishes, I always feel that soup is the easiest to make, especially old-fashioned soups. Combine good ingredients, follow the steps, add enough ingredients, and time appropriately, and the soup will naturally be delicious. Add salt little by little, add more if it's light, and it's difficult to remedy if it's too salty.
These days, it's a 'dounghun' (), it's time to take care of myself and my family by stewing a nourishing old-fashioned soup, such as lamb fungus and pigeon soup. A sip of hot soup can replenish the body. If you have nine-layer herbs () at home, you can add them to the soup after it's cooked to enhance the flavor. The taste of lamb fungus and nine-layer herbs goes well together.
IngredientsLamb fungus 12 pieces, pigeon 1, water 2000ml, salt to taste
Instructions
1. Wash the lamb fungus clean with water, then soak it in warm water.
2. Clean and cut the pigeon into large chunks.
3. Put the pigeon in cold water to boil, bring to a boil, take it out and rinse off the foam for later use.
4. Bring water to a boil in a pot, put the pigeon that has been soaked in it into the boiling water, and cook over high heat for about 1 hour.
5. Add the soaked lamb fungus to the soup and filter out the impurities from the soaked lamb fungus and add it to the soup.
6. Bring to a boil over high heat, then reduce the heat to simmer for about 30 minutes, add salt to taste, and turn off the heat before serving.
Five Food Notes
The best time to cook soup should not exceed 2 hours.
The water used for cooking soup should be added in one go.
