The practice of Pigeon Yishen Decoction introduces the cuisine and its efficacy in detail: the prescription of invigorating qi and blood, the prescription of strengthening waist and kidney, and the prescription of arteriosclerosis and anemia.
Taste: original flavor technology: boiled pigeon kidney-tonifying soup making material: main ingredient: pigeon meat 300g.
Accessories: turtle shell 30g, dogwood 12g, Polygonatum sibiricum 12g, motherwort 15g.
Seasoning: 8g of green onion, 5g of ginger, 3g of salt, and yellow wine 10g to teach you how to make pigeon kidney-tonifying soup, and how to make pigeon kidney-tonifying soup is delicious. After the pigeon is slaughtered, the hair and internal organs are removed and washed for later use.
2. Wash Cornus officinalis, Polygonatum sibiricum and Leonurus heterophyllus, put them into a cloth bag, prick the mouth, break the tortoise shell, put them into the belly of the pigeon, put them into the pot together with the medicine bag, add onion (minced), ginger (minced), salt, yellow wine and appropriate amount of water, cook until the pigeon meat is crisp and rotten, take out the medicine bag, and eat the pigeon with soup.
Tips-Health Tips:
Suitable for anemia.
Pie-food phase grams:
Carapax Trionycis: Carapax Trionycis should not eat amaranth.
Cornus officinalis: This product is compatible with Radix Platycodi, Radix Saposhnikoviae and Radix Stephaniae Tetrandrae.
Polygonatum sibiricum: Huangjing avoids sour and cold food.
The practice of Yuntuige Soup introduces the cuisine and its efficacy in detail: prescriptions for invigorating qi and blood and prescriptions for tonifying deficiency and strengthening the body.
Taste: salty. Technology: making material of boiled pigeon soup with cloud legs. Material: squab 600g.
Accessories: 50 grams of ham and 50 grams of chicken.
Seasoning: 3g of salt, 2g of monosodium glutamate, 20g of cooking wine, 0g of onion15g, and 0g of ginger15g teach you how to make pigeon soup with cloud legs, and how to make pigeon soup with cloud legs is delicious.
2. Blanch the squab in a boiling water pot, take it out, wash and drain it, and put it in a plate;
3. Add cooking wine and appropriate amount of onion and ginger to the pigeon, and steam it in the drawer until it is 70% mature;
4. Take out the squab, decant the original juice for later use, and remove the big and small bones;
5. Put the pigeon meat on one side of the soup bowl and the cloud leg pieces on the other side;
6. Chop the chicken into paste, put it in a bowl, add cold water, onion and ginger, and squeeze out the blood;
7. Pour the broth into the pot, add the raw juice, pigeon bone, chicken paste, salt and monosodium glutamate, and filter the soup residue after the soup is suspended;
8. Pour the clear soup into the soup bowl filled with pigeon meat, cover it, steam it in the drawer and take it out. Tips for making pigeon soup with cloud legs: this product needs about 500 grams of broth.