(1) Ingredients: Radix Adenophorae 5g, Radix Angelicae Dahuricae 5g, Radix Codonopsis 5g, Lentils 10g, Fructus Lycii 10g, Coicis Semen 40g, Fructus Jujubae 25g, Rhizoma Dioscoreae 5g, Lily 5g, Lotus Seed 5g, Onion 10g and Ginger 10g.

(2) Wash all kinds of Chinese herbal medicines, cut onions and ginger into sections for later use, and wash fresh pigeons.

(3) Cook the whole pigeon in cold water, and remove blood foam for later use.

(4) Pigeons are submerged in the casserole, onions, ginger and various medicinal materials are boiled in the casserole, and then simmered 1 hour.

Add a little salt to taste when cooking, and it is delicious to eat meat and soup after cooking.

2, cloud leg pigeon soup

(1) materials: 4 pigeons, sliced cloud legs 100g, chicken 150g, cooking wine 50g, onion ginger 20g, salt 5g, monosodium glutamate 5g and chicken soup 800g.

(2) After the live pigeons are slaughtered, they are scalded thoroughly with hot water to remove their hair, cut open their internal organs, put them into a boiling water pot, take them out, drain the water and put them on a plate.

(3) Put the onion, ginger and cooking wine into a plate, steam them in a drawer until they are 70% rotten, take them out (original juice for use), remove the bones (bone for use), put the meat on one side of the soup bucket and put the cloud leg slices on the other side.

(4) Chop the chicken into minced chicken, put it in a bowl, add onion, ginger and 250g water, and stew for one and a half hours.

3. Stewed pigeon with gastrodia elata

(1) Ingredients: 1 squab, 5g Gastrodia elata, 10g ham, 3 shallots, 1 ginger, 3 tablespoons stock, 1 cooking wine, 1 teaspoon salt,/kloc-0.

(2) Slaughter the pigeons and blanch them in boiling water; Sliced ham; Wash onions and knot them; Wash ginger and slice;

(3) Put pigeon, ham, gastrodia elata, broth, cooking wine and onion ginger into a bowl, steam them in a steamer for 2 hours, take them out, remove onion ginger, and add salt and monosodium glutamate to taste.

4. Stewed pigeon with white fungus and dried tangerine peel

(1) material: 2 young pigeons, each weighing about 400g, white fungus 100g, dried tangerine peel 10g, salt 10g, monosodium glutamate 5g, chicken essence 2g and broth 750g.

(2) Young pigeons are slaughtered and washed, chopped, soaked in boiling water for 2 minutes, washed with clear water and put into a soup bowl.

Wash and cut the water-soaked tremella into pieces, put it in a boiling pot, put it in a soup bowl, and then add the water-soaked dried tangerine peel.

(3) Put the pot into medium fire, bring the soup to a boil, add refined salt, monosodium glutamate and chicken essence, stir evenly, rush into the soup bowl, steam in a steamer for 30 minutes, and eat it when it is cooked.