Pigeon is the legend of the famous "white phoenix", meat pigeon meat flavor, rich in nutrients, there is a certain auxiliary medical effect, the old saying that "a pigeon is better than nine chickens". Pigeon meat protein contains many essential amino acids, these amino acids in the body's digestive absorption rate of more than 95%, so the elderly, weak and sick, patients with surgery, pregnant women and children have to restore strength, healing wounds, enhance brain and eyesight function. Take a look at the practice!

Pigeon stew practice 1

Ingredients main ingredients

Pigeon meat 1

Seasoning

Salt in moderation, American ginseng 6g

Pigeon stew practice

1. Buy fresh, the pigeon seller will help to deal with it. Come back and clean it

2. Chopped bigger

3. 6 grams of American ginseng

4. Add the right amount of water, into the pot to steam

5. Steaming time is shorter than the chicken's about 20 minutes

Stewed pigeon practice 2

1, Cordyceps sinensis flowers in advance into the water to soak;

2, goji berries, scallops washed and soaked with water to be used;

3, the pigeon chopped chunks, into the water blanched;

4, yam washed and peeled, put into the water to soak to prevent air oxidation;

5, blanched pigeon into the casserole pot with water and cordyceps flowers, scallop, scallion, ginger;

6, the first together with a large fire to open a little bit of yellow wine to go fishy;

7, the old pigeon stewed for four hours on the fire;

7, the old pigeon stew;

8, the old pigeon stewed four hours;

9, the old pigeon, the old pigeon, the old pigeon and the old pigeon, the old pigeon and the new pigeon. /p>

8, pigeon meat with chopsticks poke when adding wolfberry and yam stew twenty minutes can be, add salt to taste before eating.

Pigeon stew ` practice 3

Raw materials:

Net pigeon 2 500 grams, 25 grams of ginger, 2.5 grams of rock sugar, 5 grams of refined salt, 25 grams of yam, 25 grams of wine, 25 grams of green onion knots, 750 grams of chicken broth, 10 grams of cooked chicken oil.

Methods:

1, the yam peeled, washed, cut into 0.1 cm thick slices, let go of the pot of water in the scalding;

2, onion and ginger washed, scallion knots, ginger cut into pieces and patted loose;

3, pigeon slaughtered and cleaned from the abdomen (near the anus near the) to open a small mouth, pull out the Internal organs (stay gizzard, liver), clean;

4, clean pigeon under the pot of boiling water, scalded, fished up and cleaned again, placed in a soup bowl;

5, in the soup bowl into the slices of yam, green onion knots, ginger, refined salt, rock sugar, yellow wine and chicken broth 750 milliliters, with a large plate to cover the bowl of soup, on the cage to take out the cooked steamed, dripping into the cooked chicken oil that is complete.

Note:

The soup bowl with leather paper tight, to maintain the original flavor, and can shorten the steaming time, pigeon meat taste more beautiful.

Flavor characteristics:

Huangshan is a world-famous tourist attraction, it is located in the mountains of southern Anhui, 250 kilometers in circumference, modern literary characters, archaeologists, Guo Moruo pushed the Huangshan Mountain for the "first mountain of the day". Mount Huangshan is not only famous for its scenery, its specialties are also mouth-watering. Huangshan pigeon stew this famous dish. Yam nourishes yin and tonifies the kidney, pigeon meat is strong and healthy, is regarded by the local people as nourishing and prolonging the life of a good product. This dish soup is clear and fresh, pigeon meat is crispy, yam is soft and sticky, is a traditional dish in Hui cuisine.