How to stew pigeon deliciously and nutritiously

Pigeon is a food recognized by nutritionists as having excellent health-care effects. There is a folk saying that one pigeon is better than nine chickens, so the nutritional value of pigeon meat is very good. Eating some pigeon meat and some pigeon soup on a regular basis has a very good health-care effect, especially for people with poor physical fitness or those who have just recovered from a serious illness. You can drink some of it. It can also achieve the health-care effect for surgical patients and cancer patients.

How to stew pigeon deliciously and nutritiously

1. Ingredients for Gastrodia elata pigeon soup : baby pigeon, ham, Gastrodia elata, cooking wine, onion, ginger, salt, etc. Method: 1. Kill the pigeon, clean it, and blanch it in boiling water; slice the ham; wash and tie the green onions; wash and slice the ginger. 2. Put the pigeon, ham, gastrodia elata, broth, cooking wine, scallion knots and ginger into a bowl, steam it in a steamer for 2 hours, take it out, pick out the scallion and ginger, add salt and MSG to season. Efficacy: delicious taste, can calm wind and stop convulsions.

2. Goji berry pigeon soup Ingredients for goji berry pigeon soup: 5g Adenophora ginseng, 5g Angelica dahurica, 5g Codonopsis pilosula, 10g lentil, 10g goji berry, 40g Job's tears, 25g red dates, 5g yam, 5g lily, 5g lotus seeds, 10g onion, 10g ginger, and a little salt. Method: 1. Wash various Chinese medicinal herbs; cut the green onion and ginger into sections and set aside; wash the fresh pigeon. 2. Boil the whole pigeon in cold water (blanch), remove the blood and set aside. 3. Put water in the casserole to cover the pigeons, add the green onion, ginger and various herbs, bring to a boil, then switch to low heat and continue simmering for 1 hour. 4. Add a little salt to season after cooking. The meat and soup are delicious after serving. Efficacy: nourishing and beautifying.

3. Clear-boiled pigeon soup Ingredients for clear-boiled pigeon soup: 1 pigeon, 2-3 mushrooms, 3 fungus, half a yam, 5-8 red dates, a little wolfberry, ginger, onion, and cooking wine. Method: 1. Pour boiling water, add a little cooking wine, put the pigeon in, remove the blood and foam, take out and set aside. 2. Heat water in a casserole until boiling, add ginger slices, scallion segments, red dates, mushrooms, and pigeons, then simmer over low heat for 1.5 hours. 3. After 1.5 hours, add wolfberry and black fungus and simmer for another 20 minutes. 4. Peel the yam, cut into pieces, and simmer on low heat for 20 minutes until the yam is soft and tender. Add salt to taste. Efficacy: Light taste, suitable for spring nourishment. 4. Stewed pigeon with tremella and tangerine peel. Ingredients: pigeon, tremella, tangerine peel, chicken essence, salt, etc. Method: 1. Kill the pigeon, clean it, chop it into pieces, blanch it in boiling water for 2 minutes, rinse it with water, and put it into a soup bowl. 2. Wash and cut the soaked white fungus into pieces, blanch it in boiling water, put it into a soup bowl, and then add the soaked tangerine peel. 3. Place the pot on medium heat, add the broth and bring it to a boil, add salt, MSG, and chicken stock, mix well, pour into the soup bowl, put it in a steamer and steam over high heat for 30 minutes, until cooked. Efficacy: It has a fresh taste and has the effect of nourishing yin and tonifying the lungs.

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