Herbal Pigeon Soup

All ingredient illustrations.

Cut the pigeon into small pieces.

Blanch the chopped pigeon in boiling water with a little cooking wine for 5 minutes, skimming off all the foam, then remove it.

After starting with fresh water, add the blanched pigeon, then add ginger slices, sections of green onion, astragalus, angelica, rehydrated shimeji mushrooms, and dried Chinese yam. Bring to a boil over high heat, then simmer over low heat for 1.5 hours.

After stewing for 1.5 hours, add the red dates and continue to stew for another 0.5 hours. Add the goji berries and a suitable amount of salt to taste 5 minutes before turning off the heat. To preserve the original soup flavor, no chicken bouillon was added.

Sprinkle a little green onion after serving the bowl – big dish accomplished.