After the first frost, early winter came. At this time, we should make proper supplements to strengthen our physique and welcome the arrival of winter. But tonic should not be blind, autumn dryness is not far away, and don't eat too much beef and mutton in a hurry to avoid getting angry. It's cold, and our family likes soup very much. Today, we specially bought a pigeon to stew soup. Pigeon meat is characterized by high protein and low fat. Protein contains a variety of essential amino acids, with high digestibility and lower fat content than other meats, which is very suitable for the elderly and children.

Stewed pigeon soup doesn't need too much seasoning, just put two ingredients, and drink more if you are in poor health! What I recommend to you today is chestnut, red dates and pigeon soup. Now chestnut is on the market, and pigeon soup is just right. Chestnut has the reputation of "king of dried fruits". Eating some chestnuts properly is good for the spleen and stomach, and it can also supplement nutrition. This chestnut, red dates and pigeon soup is very suitable for eating now. It is nourishing and not getting angry. It is delicious and nutritious. Like a friend, try it quickly!

Chestnut, red dates and pigeon soup

Ingredients: 1 pigeon; 1 chestnut; 1 jujube.

Ingredients: 2 grams of salt; Ginger 1 tablet.

Step 1: Prepare the ingredients first. This chestnut was brought back from home, large and small, not very beautiful, but it tastes better!

Step 2: clean the pigeons, cut them into large pieces, blanch them in a boiling water pot 10 second, pick them up and rinse them again.

Step 3: Put pigeons in a big bowl, add ginger, pour in proper amount of water and stew for 40 minutes. If you have stew at home, you'd better use it. Water stew is especially delicious.

Step 4: Peel the chestnuts and remove the stones from the red dates for later use. Many friends say chestnuts are delicious but not easy to peel. I want to share with you a little coup. It takes 10 minutes to peel a bowl of chestnuts. First draw a cross on the convex side of chestnuts, then put them in a boiling water pot, cook for two minutes, stew for three minutes, and peel them gently. Clean and complete, it doesn't hurt your hands at all!

Step 5: add chestnuts and red dates, continue to stew for 20 minutes, and finally add salt and mix well. Serve.