Autumn and winter tonic, all kinds of stew soup began to do more, pigeon soup is one of them. Pigeon meat is rich in nutrition, and has the health-care functions of invigorating qi, enriching blood, nourishing and preserving health. Stewed with some common soups, it is not only delicious but also nourishing the spleen and stomach. Generally, when we make stew soup, we will blanch the meat before adding ingredients, so as to remove the bloody and fishy smell in the meat. So when stewing pigeon soup, do pigeons need to blanch first? Just ask a friend who is engaged in catering to know that you don't have to blanch the pigeons first, just remove the floating foam from the noodle soup after the water is boiled, so as to ensure the delicious nutrition of the pigeon soup.

Stewed pigeon with ginseng

Composition:

Pigeon, ginseng, angelica, salt, Maikangmei concentrated chicken juice and ginger.

Cooking steps:

1. Young pigeons are slaughtered and washed.

2. Wash the pot with fire and add water.

3. Add cinnamon, squab, ginseng, ginger slices and chicken juice.

4. Bring the fire to a boil and simmer for 35 minutes.

5. Prepare to serve.

Cooking skills:

1, stewed squab soup, squab is the first choice, that is, squab that hatched soon. Pigeon meat is thick and tender, and has a strong nourishing effect. Pigeon meat is delicious and tender, rich in crude protein and a small amount of inorganic salts. 2. Pigeons should be smooth and flat after depilation. If there are traces of mosquito bites on the skin, it means that the growth environment of pigeons is not good. The feeding of young pigeons determines their meat quality. If you feed with fish meal and other feeds, the meat will smell fishy, and the meat of young pigeons eating whole grains will be strong and have no fishy smell. 3, pigeons had better choose fresh pigeons, do not use quick-frozen, pigeons are generally sold in the market.