How to cook sea cucumber and wolfberry stewed pigeon eggs

Everyone is a foodie. If not, it’s because you haven’t found what you like to eat. If you want to cook the dishes you like, you have to learn. Now, let me introduce to you how to make sea cucumber and wolfberry stewed pigeon eggs.

1.12 Prepare Materials

2.21 Steam the pigeon eggs and peel them for later use

3.1 Fry until golden brown

4.2 Dip the pigeon eggs in dry starch

5. Drain the oil and set aside

6. Put a little oil in the pot and stir-fry the onion and ginger until fragrant.

7. Pour in the chicken broth, bring to a boil, and remove the scallions and ginger.

8. Scrub the intestinal wall of the soaked sea cucumber, blanch it in broth and take it out. Put the sea cucumber into chicken broth, add a little cooking wine, MSG, and pepper, and cook on low heat for about 40 minutes.

9. Add wolfberry and pigeon eggs and simmer for 10 minutes

10. Take the rice, place the sea cucumber and pigeon eggs around it, put the blanched broccoli on top, thicken the soup in the pot and pour it on the sea cucumber, pigeon eggs and rice.

Maybe you have never been to the kitchen, but after reading the instructions for making sea cucumber, wolfberry and pigeon eggs stew, you will definitely want to try it yourself, so hurry up and act.