Ingredients: pigeon, clear water, ginger slices, casserole, red dates, ginseng and medlar.

1, firstly, the pigeon is skinned.

2. Then, add some ginger slices to the boiling water in the nest to remove the fishy smell, and then add pigeons. Drink a glass of cold water.

3. Cook until the flesh color is removed. When the color changes, we take it out and put it aside.

4. Then add water to the casserole and stew the pigeons.

5. Prepare some auxiliary materials such as red dates, ginseng, medlar and ginger slices.

6. Pour the ingredients into the casserole and stew together.

7. Then simmer until the soup thickens.

Introduction of pigeon soup

Pigeon soup is mainly made of pigeons, medlar and red dates.

Matters needing attention in pigeon soup

1, stewed soup is suitable for dried mushrooms, and contains more vitamin D than fresh mushrooms.

2, the right amount of Chinese herbal medicines, what can be put, what can't be put.

3. After stewing for half an hour on medium fire, it is better to stew for more than 2 hours on low fire.

The practice of stewing pigeon soup

Step 1, put clean water in the pot, and add ginger slices after the water boils.

Step two, put the raw pigeons in after the water is boiled.

The third step is to add the prepared materials.

The fourth step, add carrots, put a few slices of ginger, and add salt to taste after cooking.

Cooking skills of stewed pigeon soup

Stew for 3 hours.

Practice of Stewing Pigeon Soup with American Ginseng

Step 1, prepare the materials, and the pigeons clean their internal organs.

The second step is to boil the water, add some cooking wine to the water, put the pigeons in, remove the blood and foam, and take them out for later use.

Step 3: Wash mung beans and lilies, put them together with pigeons, pig bones, American ginseng and ginger slices in a stew pot, then add a proper amount of water, and simmer for 1.5 hours after the fire is boiled.

The fourth step, finally put salt to taste before turning off the fire.