Hello everyone! I'm brother Fei. Today, I will share a pigeon health soup with you. Stewed pigeon with these ingredients. The fresh meat and nutrition of the soup are doubled, nourishing and moistening the whole family. As the saying goes, one pigeon is better than nine chickens. Stewed pigeon soup is low in fat and high in protein, which is an excellent ingredient for daily tonic. With other ingredients, it is healthy and nutritious. Let's take a look at the specific practice.

Materials: pigeon 1, carrot 1, corncob 1 root, ginger 1, 2 shallots, 30g Euryale ferox, yam 100g, salt 3g, leek 10g.

Method for stewing pigeon soup:

1. First, rinse the pigeons with boiling water, cut open the abdomen to remove internal organs, turn around, nails and buttocks, and wash them for later use.

2. Cut carrots into sections, yam and corn into sections, and then cut some ginger and onion sections. Wash one teaspoon of Gordon Euryale seeds with clear water and put them all on a plate for later use.

3. Put the pigeon in cold water, add ginger and onion, boil and skim off the floating foam.

4. Clean the floating foam, take it out and put it in a pressure cooker, add onion and ginger to cut various ingredients, and finally pour in Euryale ferox and appropriate amount of water.

5. After all the ingredients are put into the pressure cooker, stew for 45 minutes according to the fresh fragrance.

6. When the time is up, put the salt and shallots into the pot and mix well.

7. After stewing in a pressure cooker, the pigeon meat is delicious, soft and rotten, and easy for the elderly and children to digest. The corn and carrots in the ingredients are full of delicious soup.

Tip: Because pigeons are hot foods, they should avoid eating with hot foods such as beef, mutton and durian, so as not to increase the body heat and cause symptoms such as getting angry. Pigeon soup is hot, easy to get angry, like cold and afraid of heat, and often blushes. People in love sweating had better not eat it.