Ingredients: 65438+ 0 pigeons, 2-3 mushrooms, 3 auricularia, half a root of Chinese yam, 5-8 red dates, a little medlar, ginger, onion and cooking wine.

procedure

1, pour boiling water, add a little cooking wine to the water, add pigeons, remove blood and foam, and take them out for later use;

2. Add water to the casserole and heat it until it boils. Add ginger slices, onion segments, red dates, mushrooms and pigeons, and simmer for 1.5 hours;

3. 1.5 hours later, add Lycium barbarum and Auricularia auricula and stew for 20 minutes;

4. Peel the yam, cut into pieces, simmer for 20 minutes until the yam is crisp and rotten, and season with salt.

Accessories can be added or subtracted according to your own preferences, and the taste is light, which is very suitable for spring tonic.

Stewed pigeon soup is a soup with pigeons as the main raw material, which is delicious and rich in nutritional value, and is more suitable for spring consumption. People with iron deficiency can use pigeon soup to supplement iron, teenagers can enhance their memory, and people with obesity and hyperlipidemia should not eat more.