Astragalus pigeon10g

20 grams of Chinese yam, American ginseng 10 tablets.

Codonopsis pilosula 10g red dates 4-5 pieces.

Lycium barbarum 10 capsule 3~4 slices of ginger.

Garlic 3 cloves cooking wine and salt.

The practice of pigeon soup

Step 1

After a pigeon is slaughtered, the remaining hair is pulled out with tweezers, the internal organs are removed, and the water is drained after washing.

Second step

Chop it for later use.

Third step

Put cold water into the pot, add pigeon meat and cover the pot to boil.

Fourth step

Pick up the cooked pigeon meat and rinse it with cold water.

Step five

Put the pigeon meat into the soup pot and pour in boiling water, not more than one inch.

Step 6

Add Radix Codonopsis, Rhizoma Dioscoreae, Radix Astragali, Fructus Jujubae, Radix Panacis Quinquefolii, Rhizoma Zingiberis Recens and Herba Alii Fistulosi, pour in two spoonfuls of old wine, cover, and cook at high temperature for 3-4 hours. If there is no electronic soup pot, you can cook porridge and soup in an electric pressure cooker for an hour. After boiling, add appropriate amount of refined salt and chicken essence to taste.

Step 7

After three hours, the electronic soup pot will be set to medium temperature for one hour.

Step 8

Finally, add Lycium barbarum and chopped green onion before cooking, and put them in a cup.

Step 9

The stewed soup is amber, which is the color of jujube and wolfberry. Autumn dryness requires both clear soup and qi and blood.

Cooking skills of pigeon soup

1. When cooking stew, it is best to scatter the meat to remove the blood foam, so that the stewed soup is clear and not turbid. Otherwise, there will be a layer of floating objects like cotton wool under the stewing cup, which will greatly reduce the impression and taste. 2. Don't put more medlar, or the soup may be sweet, or the medlar will be served last. ?