# How to Make Mushroom and Squab Stew

- Mushroom and Squab Stew: Fresh broth, tender meat, and rich in nutrients

Estimated Cooking Difficulty: ★★★★

## Essential Ingredients and Tools

* Squab
* Mushrooms
* Corn
* Ginger
* Cooking wine
* Table salt
* Clay pot or pressure cooker

## Quantities for 2 Servings

* Squab: 300 g
* Mushrooms: 100 g
* Corn: 200 g
* Ginger: 30 g
* Cooking wine: 15 ml
* Table salt: 10 g

## Instructions

* Rinse the squab thoroughly under cold water (pre-processed by the vendor).
* Place the cleaned squab in a pot with cold water. Add 15 ml of cooking wine and ginger. Bring to a boil, then remove the squab immediately to preserve its nutrients.
* Transfer the squab to a pressure cooker or clay pot. Add enough water to cover the squab. Add 20 g of ginger, 200 g of corn, and 100 g of mushrooms.

  Note: Cook in a pressure cooker for 30 minutes. If using a clay pot, bring the water to a boil first, then reduce to low heat and simmer for 40–60 minutes.
* Once cooked, serve in a bowl and season with 3–5 g of salt.

![Example Dish](./菌菇炖乳鸽.jpg)

## Additional Information

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.