1.Debone and cut the pigeon into pieces. Soak and sliced the fungus
and the mushroom. Chop the basil and shred the ginger.
2. Slightly stir-fry the ginger with oil, then stir in the pigeon,
fungus and mushroom. Add in broth and Shaoxing wine. Finally, put the basil in and season
it with soya sauce.
Practical Tips:
"Three Cups"means three kinds of ingredient (i.e. wine,
broth and soya sauce) .
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