Fragrant Tan Pigeon Meat Mixed with Purslane Exclusive
Wild purslane gathered on an afternoon walk is paired with warm shredded pigeon breast and fragrant mushroom preserves, an unusually rustic forager's salad.
Instructions
- 1
In the afternoon, the air was fresh, the temperature was pleasant, so I went out for a stroll and saw tender purslane, and picked a handful.
- 2
Wash clean.
- 3
Pigeon stewed with various mushrooms.
- 4
Take out the pigeon and let it warm to room temperature.
- 5
Take pigeon breast and tear it into pieces.
- 6
Boil water in a pot, add purslane to blanch, remove it when the water boils, rinse with cold water, and drain for later use.
- 7
Made from homemade chicken boletus fragrant tea.
- 8
Put all the ingredients together and organize them.
- 9
Finished product.
- 10
Just mix it well when eating.
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Ingredients
Main Ingredients
- pigeon breast1 piece
- Purslane100g
- Chicken Mushroom Fragrance Tan60g