condiments

Pigeon 1 bird, 2 Sydney, 300g tremella.

condiment

Rock sugar 10g, salt 15g.

working methods

(1) Wash pigeon viscera, and wash blood with boiling water.

② Wash and peel the Sydney, remove the core and change the hob block.

③ Put the squab into a casserole, add Sydney, tremella, rock sugar and salt, add a proper amount of purified water, put it on the stove and boil it over high fire, and stew it over low fire until it is crisp and rotten.

2 Sydney, old pigeon 1 piece, lean pork 150g, and 3 slices of ginger.

cook

Wash Sydney with rice washing water, cut into pieces and remove the core; Wash the old pigeon and cut it into pieces; Wash lean meat and cut into pieces. First, put squab, lean meat and ginger into a saucepan, add 1250 ml of cold boiled water (about 5 bowls), cover and stew for 2 hours, then add Sydney for about 40 minutes. Add salt to the drinking prescription, and the dosage is 3~4 people.

Keywords: clearing heart, moistening lung, nourishing yin and benefiting qi

Chinese medicine believes that pigeon meat has the functions of nourishing yin and strengthening yang, nourishing blood and benefiting qi, and clearing away heat and toxic materials. According to modern nutrition, pigeon meat is rich in protein and low in fat, which is the most suitable meat for human consumption. In terms of nutrition and efficacy, it is appropriate to choose old pigeons, because after long-term nutrition accumulation, old pigeons have more lean meat and long taste, which has the effect of nourishing liver and kidney. Stewed old pigeons with crisp Sydney in autumn are delicious and have the functions of clearing heart, moistening lung, nourishing yin and benefiting qi. Suitable for men, women and children.