Dove 1

Sliced ham10g

5 grams of medlar

3 red dates

Proper amount of monosodium glutamate salt cooking wine

Garlic cloves 3 cloves

Appropriate amount of onion and ginger

Methods/steps

1

Step 1: Wash water.

Pigeons were eviscerated and boiled in hot water to produce bleeding foam. Wash the water with cooking wine and put it on a plate for use.

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Step 2: Prepare food.

Slice onion and ginger, pat garlic flat, wash medlar and jujube, split the jujube in the middle and remove the core.

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Step 3: Stew squab.

Add water to the pot. (Be careful to fill the water once, not twice. ) Put the cleaned squab into the pot, and add onion and ginger slices, garlic, medlar and red dates. Stew over medium heat for 10 minute, skim off the froth, add ham slices and proper amount of edible salt, and then stew over medium heat for10.5 hour. In the last five minutes, simmer the soup with low heat, and add monosodium glutamate to refresh it before cooking.

A nutritious and delicious pigeon soup is ready!

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Nutritional efficacy:

Pigeon meat is rich in high protein, which is higher than protein of poultry and livestock such as chickens, ducks, cows and sheep. Pigeon meat also contains vitamins and minerals needed by human body, which is suitable for the elderly and children.

Dove meat can strengthen the body, tonify kidney, invigorate qi and regulate blood sugar, which is very suitable for postoperative people.