Spare ingredients: pigeon 550g, dried Cordyceps sinensis 15g, ginger 3 slices, medlar 1 small bar, water 1000g, and a little salt;

Production process: step 1, clean pigeons in advance, chop them into large pieces, add water to the pot, boil the water, add pigeon meat, blanch it with boiling water for 2 minutes, take out the pigeon meat, rinse it, and control the water;

Step 2, prepare a proper amount of dried Cordyceps sinensis flowers, remove impurities in them in advance, soak them in warm water for 10 minute, soak the Cordyceps sinensis flowers completely, and put the treated pigeon meat and the soaked Cordyceps sinensis flowers into the pot together;

Step 3, add enough water to the pot, and prepare a few slices of ginger and put them in the pot. The pot will be boiled by fire. When you see floating foam on the surface, clean it with a spoon and turn to low heat to continue to cook slowly.

The fourth step is to prepare a handful of medlar, and in this process, soak the medlar in water in advance for later use. After stewing pigeon soup for 50 minutes, there will be a layer of oil slick on the surface of the soup, which is the grease of pigeon meat. If you don't like it, you can leave it.

Step five, put the medlar into the pot at the same time and continue to cook for a few minutes, and the soup will be ready. Season with a little salt, put pigeon soup in a bowl and drink it while it is hot.

Pigeons are small in size but high in value. Pigeon meat is rich in nutrients, which is very helpful for invigorating qi and blood, nourishing health and so on. Stewed pigeon soup can highlight the original pigeon soup without too much collocation. I especially like the stewed pigeon soup with Cordyceps sinensis, and the overall value is quite rich. Drinking once can make people fall in love. This soup is simple and delicious. You can learn if you like, and stew if you have the right methods and skills.

Cooking skills:

1. Do you need to blanch the pigeon soup? The answer is yes, the cooked pigeon meat will be clearer after removing blood foam and impurities. Cooked pigeon meat can be quickly blanched with boiling water, and 2 minutes is enough. It doesn't need to be cooked for long. Pigeon meat can be stewed whole or cut into pieces, depending on personal preference.

2. Soak the dried cordyceps in warm water for a while in advance, and then use it for stewing soup, so that the nutrition will be released more fully and the value will be higher. Stewed soup needs more water, and everyone needs to replenish enough water at one time, so that there is no need to worry about the dry pot during the stewing process, and water is also avoided in the middle, so that the taste and value of stewed soup can be guaranteed;

3. Don't add salt to the stew too early, otherwise the salt will hinder the release of protein and pigeon meat, and it will hinder the stew of pigeon meat. Therefore, put salt a few minutes before or after cooking, and it is not recommended to cook Lycium barbarum too early. After the pigeon meat is stewed, put it in. Pigeon soup can be stewed or steamed, depending on personal preference.