Stewed Pigeon Soup with Wisconsin Ginseng, Dendrobium and Fish Maw

Ingredients

• - Serves 3-4
• - Wisconsin Ginseng Slices 20g (about 1½ tablespoons)
• - Dendrobiums 30g (about 2 tablespoons)
• - Fish Maws 75g (about 2 pieces)
• - Red Dates 40g (about 8 pieces)
• - Pigeon 450g (1 whole)
• - Pork Loin 300g
• - Salt Adequate
• - Ginger 2 slices
• - Scallion 1 piece

Step

1. 1. Soak the fish maws in water until soft and cut them into pieces, blench them in water with ginger and Scallion
2. 2. Soak the dendrobiums in water for 3 hours, cut them into sections and rinse thoroughly for later use;
3. 3. Remove the kernel of the Red Dates; rinse the Wisconsin ginseng slices for later use;
4. 4. 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;
5. 5. Put all ingredients into a steaming pot, pour in some hot water, stew over water for about 3 hours, add salt before serving；