Stewed pigeon with ginseng

Stewed pigeon with ginseng

Introduction:

"In the cold winter, people who are weak are prone to colds and other diseases, so we need to eat more tonics to strengthen our immunity. Today I stew pigeons with Korean ginseng imported from North Korea. Ginseng is enough, so we don't need too many other ingredients! Just add ginger and a little rice wine to taste. This soup stewed for five or six hours, ginseng's efficacy all melt in the soup! The taste of this soup is delicious, with strong ginseng flavor. Ginseng is also a kind of ginseng, only produced in Korea, so it is called ginseng. The effect of ginseng: greatly invigorate vitality, solid off body fluid, tranquilize. It can treat fatigue, deficiency, lack of food, tiredness, nausea, vomiting, diarrhea, deficiency cough, shortness of breath, spontaneous sweating, palpitation, amnesia, dizziness, headache, impotence, frequent urination, diabetes, metrorrhagia and Metrorrhagia of women, slow convulsion of children, long-term deficiency, deficiency of Qi, blood and body fluid. The role of ginseng: regulating the central nervous system, promoting the use of energy substances in the brain, can improve the ability of learning and memory, improve heart function, hypoglycemic effect, enhance the body's immune function, improve the ability to resist harmful stimuli, can enhance the body's stress ability and adaptability, anti-tumor effect, in addition to anti-aging effect, on the nerve, endocrine, immune function It can regulate physiological functions such as energy and material metabolism. In addition, ginseng also has anti-virus, anti shock, weight loss and other functions. Pigeon is also known as Plover and flying slave. In most areas of our country, it has been raised. Pigeon is the best. Pigeon meat is flat and salty. Human liver and kidney meridian. Pigeon meat contains water, protein, a small amount of fat and inorganic salts. The therapeutic effect of pigeon meat: nourishing kidney and Qi, dispelling wind and detoxifying. Indications: Xuying, Xiaoke, jiumalaria, women's blood deficiency, amenorrhea, scabies, etc. This soup is suitable for people who are weak, sick and afraid of cold. Taboo: people with strong allergic constitution, insomnia and dryness, cold and fever, hyperactivity of liver Yang should not eat. This Decoction (1) should not be used with Veratrum, Raphani seed, wulingzhi and other traditional Chinese medicine. 2) When taking, avoid eating with radish. Radish will break the Qi, which will reduce or counteract the efficacy of ginseng. It is not suitable to drink strong tea at the same time, because the tannin in tea will affect the absorption of ginseng nutrition. (3) It should be avoided to use with western medicine, such as probenin, norone, cardiac glycoside, procaine and novocaine B. (4) Although this product has a tonic effect on pregnant women, pregnant women must follow the doctor's advice when taking this product. (5) Children must take less than one third of the adult dose. (6) People with phlegm, red face, irritability, thirst, bitter mouth and dry stool should be cautious. (7) High fever belongs to solid disease; hypertension belongs to hyperactivity of liver Yang; cold solid disease; insomnia and irritability; edema caused by dampness and heat stagnation. They are not suitable for taking ginseng

Production steps:

Step 1: wash and chop the pigeons.

Step 2: put the pigeon meat into the stew cup, add the scallion, ginger and garlic.

Step 3: add a small amount of rice wine to remove the fishy smell.

Step 4: add ginseng. Add a little salt and oil to marinate.

Step 5: add appropriate amount of water.

Step 6: put the stew cup into a large soup pot and stew in water.

Step 7: bring to a boil over high heat, turn to low heat and simmer for another five to six hours.

Step 8: after stewing for enough time, turn off the heat and add salt to taste.

Materials required:

Old pigeon: 1

Ginseng: 25g

Ginger: moderate

Rice wine: moderate

Scallion white: moderate

Garlic: right amount

Salt: right amount

Oil: right amount

Note: the old pigeon is better than the ordinary pigeon, but the meat is old and hard, so the stew time is longer. So the meat will stew.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original