Chestnut pigeon soup everyone should prepare ingredients: chestnuts, jujubes, pigeons and ginger. Step 1: clean the prepared squab and cut it into small pieces; Then add an appropriate amount of cold water to the pot. After the water is boiled, put the squab in the pot and blanch it 10 second. Take it out after blanching and rinse it with warm water. Step 2: Clean chestnuts, cut two holes in chestnuts, add a proper amount of water to the pot, add a little salt, and boil the water. Boil chestnuts in clear water for 2 minutes. After cooking, stew in a pot for 3 minutes. Then take out the chestnuts, peel them while they are hot, and put them in a bag for later use. Then clean ginger and red dates, cut ginger into slices, and remove the core of red dates for later use.
Step 3: Put the squab into the bowl, put the ginger slices cut into small pieces into the bowl, add appropriate amount of cold water, then put appropriate amount of cold water into the pot, put the bowl with pigeon meat into the pot and stew in water. Be sure to cover the top of the bowl or cover the dishes tightly to avoid spraying steam. Stew on water for 45 minutes. The soup stewed in water tastes good. Step 4: When the squab is stewed, put the chestnuts and jujube in a bowl and stew for another 20 minutes. After stewing, add some salt and mix well to serve. Tip: 1. Pigeons must be soaked in water, so they don't have to be scalded for a long time. If it is scalded for a long time, pigeon meat will stop biting and taste worse and worse. 2. I feel that chestnut shells are difficult to peel. You can try my method of stewing with salt water, which is easier to peel. In the case of stew, you can also use wooden chopsticks to stir it, and the effect is better. 3. Pigeon soup is mainly light in taste. You don't need to put a lot of condiments, just put a little salt.