It is very nourishing for pregnant women to drink pigeon soup. Pigeon soup for pregnant women is a porridge soup recipe. The main raw material is pigeons; the craft is stewing, and the preparation is simple. The following experience will share with you how to make pigeon soup for pregnant women

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Tips

The pigeons need to be scalded thoroughly with hot water to loosen their hair.

If maternal pigeon soup is stewed with squabs (referring to 4-week-old young pigeons), it will be more nutritious.

Pigeon blood is wet, dry and sweet, and has high nutritional value. The correct way to kill pigeons is to suffocate them in water. This ensures that nutrients are not lost. If you think it's too cruel, you can also pour white wine into the pigeon's mouth. The pigeon will die after a while.

3 Preparation methods

1. Kill the suffocated pigeon (suffocated with water) and prepare it for stew.

2. Use auxiliary materials for stewed pigeon soup, a few red dates, an appropriate amount of wolfberry, and an appropriate amount of ginger slices.

3. Suffocate the pigeon meat, cut into pieces and wait for burning.

4. After killing the pigeons, the laparotomy should be performed more than half an hour later, otherwise the blood pressure will not work. It is said that eating pigeon blood is particularly beneficial to postoperative patients and patients, so it is appropriate to treat it this way. Remove the pieces of pigeon meat after passing through boiling water (flying water).

5. Use an appropriate amount of plain oil to burn the prepared ginger slices over low heat to get out the ginger flavor, which can remove the fishy smell.

6. The pigeon soup looks like it has just boiled.

7. First roast the ginger slices to get the flavor, then pour in the boiled water and stir-fry the pigeon meat pieces. After two minutes, pour an appropriate amount of cooking wine to remove the smell; then add the prepared red dates and For wolfberry, add cold water (tap water) and bring to a boil over high heat. At this time, you can pour the pigeon meat pieces and soup in the iron pot into the prepared porcelain pot, simmer for an hour, add an appropriate amount of salt, and simmer for about half an hour.

8. The pigeon soup is ready, especially suitable for postpartum women and post-operative patients.