How to cook black glutinous rice with pigeon

The deterioration of living environment and the increase of study and work pressure are slowly eroding our health, so health preservation actions are urgent. There are many ways to maintain health, and the simplest one is diet. Next, I will introduce to you the method of cooking the dish of Shouwu, Fangdang and black glutinous rice with pigeon.

1. Wash the black glutinous rice and soak it in water in advance. In fact, it only needs to be soaked for about half an hour, because the casserole is suitable for slowly warming up, and the time is relatively long, the glutinous rice will have been softened!

2. Wash the baby pigeon, cut off its toes, dig out the internal organs, and remember to dig out the lungs. The lungs are often very tightly attached, so they must be dug out cleanly!

3. Rinse the pigeon again, put black glutinous rice in it, and add a slice of ginger

4. Because the black glutinous rice does not completely fill the pigeon, add some wolfberries and red dates!

5. Use a knife to cut off the pigeon's buttocks. Which part is high in cholesterol and fat?

6. Seal the opening with a toothpick

7. Turn the wings and feet of the baby pigeon over so that it will be easy to take out after cooking!

8. Prepare the fangdang and shouwu, and rinse them with water!

9. Use the water that has not been soaked in ingredients (about six bowls of water) and boil it in a casserole for two and a half to three hours. Add some salt to taste and that’s it!

There are many people in the world who love to eat Polygonum multiflorum, Fangdang and black glutinous rice cooked with pigeon, but few can cook it. So, if you know what to do, will you still just sit there and do nothing? You should know that being able to cook this dish on your own is also a highlight of your life.