The specific method of cuttlefish pigeon soup is as follows:
Ingredients: 300g pigeon, fresh mushroom100g, cuttlefish 400g, cooking wine 20g, ginger10g, 3 shallots, appropriate amount of pepper and 3g of salt.
1. Cut pigeons into pieces, blanch them in the water of ginger slices and cooking wine, remove them and drain them.
2. After washing the fresh mushrooms, cut them in half from the middle with a knife for later use.
3. Cut the soaked dried cuttlefish into blocks with a knife.
4, put a small amount of oil in the pot, add the drained pigeon pieces and stir fry until the oil comes out. Putting a little oil in the pot can prevent pigeon slices from sticking to the pot. Remember to use less, because the subsequent pigeons will produce oil. If you put too much, pigeon soup will look greasy.
5. After the pigeon pieces are fried and fragrant, pour in the water that has just been blanched (not enough). At the same time, add enough water at one time when cooking soup. Remember to add water in the middle to affect the taste of the soup.
6. After the soup is boiled, add cuttlefish and fresh mushrooms, boil over high fire, and simmer for 1.5-2 hours.
7. After the soup is cooked, sprinkle some chopped green onion and pepper, add a little salt, and a bowl of delicious cuttlefish pigeon soup will be ready.