The braised pigeon eggs with mushrooms is a simple dish in Hunan province.
How To Make The Braised Pigeon Eggs with Mushrooms
Wash the pigeon eggs, put them into a cold water pot, boil them, soak them in cold water, then peel off the shells for use. Cut the ham into small rectangular slices and put them into a bowl. Clean the bean sprouts.
Clean the mushroom, soak it in boiling water (decant the raw water and keep it for future use), lightly rub it with a little salt to make it white, slice it into pieces, and soak it in water
5 minutes before eating, put the pigeon eggs and ham slices into chicken soup and steam them in a cage. At the same time, put the pot on the high fire, put the lard into the wok until it is 60% hot, put the bean sprouts, add the refined salt, stir fry and taste, put it around the plate, and put pigeon eggs and ham slices in the middle. Put oil in the pot and heat it up. Add the mushroom and stir fry it. Cook cooking wine. Add chicken soup and raw water of the mushroom. Bring salt and MSG to a boil. Mix well. Thin and thicken with wet starch. Add pepper. Pour over pigeon eggs and ham. Pour the chicken oil on it.