Mugwort Pigeon Soup

Name: Mugwort Pigeon Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes

Whole pigeon, stir-fried dry and fragrant, simmers in a clay pot with triple-sun-dried mugwort, red dates, hard-boiled eggs, and sweet Hakka rice wine, a deep, herbal, gently boozy tonic believed to warm and restore.

30 minNewMedium Hot Dishes Pot-cook Sweet & Fragrant

Instructions

1
Pigeon.
2
Steamed and sun-dried mugwort leaves, red dates, ginger slices.
3
Cut the pigeon into pieces, halve the red dates, and soak the mugwort leaves in clean water until soft.
4
Prepare a few boiled eggs.
5
Heat oil in the pan and stir-fry the ginger slices until fragrant.
6
Pour in the pigeon and stir-fry.
7
Stir-fry the pigeon until dry and fragrant, then add the red dates.
8
Pour in the rice wine.
9
Pour in a bowl of water and simmer until it boils.
10
Take the clay pot and put mugwort leaves inside the pot.
11
Scoop the stir-fried pigeon meat into the clay pot.
12
Then put the peeled eggs into the pot and stew them together.
13
Simmer on low heat for 20 minutes.
14
Finished product. Fragrant in taste, benefits qi and replenishes blood.