Pigeon soup

Pigeon soup

Introduction:

Production steps:

Step 1: remove the internal organs and buttocks of pigeons. Wolfberry, longan and jujube are soaked in water and washed clean. Slice ginger.

Step 2: put water in the frying pan, add cooking wine, add pigeon blanching water, mainly remove blood and oil.

Step 3: put the blanched pigeon into purple sand, add wolfberry, longan, red dates and ginger.

Step 4: turn on the purple clay pot, turn it to a low level and simmer for 4 hours. (it depends on the situation of the home appliance stew. I stewed it before I went to work at noon, and the soup would be good when I went home in the afternoon.)

Step 5: after stewing, skim the oil with a spoon and season with salt and chicken essence. (the soup without oil is lighter)

Step 6: stewed pigeon soup.

Materials required:

Pigeons: 2

Wolfberry: a little

Dried longan: a little

Red dates: how many

Ginger: how many slices

Cooking wine: moderate

Salt: a little

Chicken essence: a little

Note: 1, pigeon soup nutrition from traditional Chinese medicine believes that pigeon meat has the effect of tonifying liver and kidney, supplementing qi and blood, clearing heat and detoxification, generating body fluid and relieving thirst. Especially in autumn and winter drink pigeon soup, can enhance the physique, increase skin elasticity, improve blood circulation, is a tonic saint. 2. According to the individual physical condition, pigeon soup can also be properly added dangshen, angelica and other traditional Chinese medicine materials, tonic effect will be better. I didn't add these because the child wanted to drink them. I'm afraid the child can't drink the taste of traditional Chinese medicine.

Production difficulty: simple

Process: casserole

Production time: several hours

Taste: other