The time for stewing pigeons should be controlled at about 1.5 hours, so as to ensure that the pigeon meat is thoroughly cooked and the pigeon soup can be cooked more mellow. 1.5 hours is enough to dissolve protein and fat in pigeon meat, but if it is cooked for too long, the protein and fat in it will be destroyed, and you will feel very tired when drinking it.

When stewing pigeon soup, we should pay attention to choosing a crock with uniform heat and good heat preservation effect to make soup, so as to retain more aroma.

The nutritional value of pigeon soup is as high as 3 to 4 times that of chicken soup, and pigeons are very good ingredients. When choosing this kind of food, we should distinguish between old pigeon meat and tender pigeon meat. Old pigeon meat is generally the most suitable for seasoning, and young pigeons are generally the most suitable for soup.

Pigeon soup is high in calcium, iron and vitamins, which is very suitable for children to eat and helpful for children's brain development and memory improvement. For women who love beauty, pigeon soup is undoubtedly the best in beauty beauty.

Pigeon soup is a kind of soup with strong nourishing effect. If you take pigeon soup during a cold and fever, it is easy to cause pathogenic factors to stay in your body and it is difficult to go out, which will lead to a prolonged cold. The symptoms of cold and fever are aggravated, which is not conducive to recovery. Therefore, it is not recommended to use a separate soup during colds and fever.

Pigeon soup is rich in nutrition, and it also has many functions such as invigorating qi and blood, strengthening brain and improving intelligence. For people with poor digestive function, it is recommended not to take pigeon soup. This will increase the burden on the gastrointestinal tract and cause discomfort such as indigestion.