How to make matsutake and New Zealand fish maw soup

• 

  1. Soak the lotus seeds in water for half an hour in advance and slice the ginger;

• 

  2. Stew the washed pigeon, fish maw, lotus seeds and ginger together in water for 3 hours;

• 

  3. Wash and cut matsutake into small pieces, wash red dates and wolfberry and set aside;

• 

  4.Add fresh matsutake slices, red dates, and wolfberries to the soup that has been simmered for 3 hours, and simmer for another half an hour;

• 5.Add salt to taste.