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Stewed Pigeon with Ginseng and Cordyceps

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

Preparations:
  • Cut the pigeon in half, clean and scald, transfer to a bowl.
  • 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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