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Medicinal Dishes

    Stewed Pigeon with Ginseng and Cordyceps

    Stewed Pigeon with Ginseng and  Cordyceps

      Materials:
      one young pigeon
      5g American ginseng slices
      2g cordyceps (Chinese caterpillar fungus)
      3g fruit of the Chinese wolfberry
      1000g soup stock

      Preparations:
    1. Cut the pigeon in half, clean and scald, transfer to a bowl.
    2. Put soup stock, salt, MSG, cordyceps, ginseng slices, wolfberry fruit and minced ginger in a pan and season, pour into the bowl and steam for two hours.


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