The methods of pigeon soup include steamed pigeon soup, stewed pigeon soup, yam pigeon soup, dried tangerine peel and mung bean pigeon soup, and medlar pigeon soup.

1, steamed pigeon soup

A clean young pigeon; Cut fresh ginger into large pieces and wash medlar; Put the squab into the boiling water pot, pour a little cooking wine and cook for two minutes to remove the bloody smell; Take the squab out of the big bowl until the hot water doesn't reach the pigeon, then add ginger slices and medlar; Pour a little cooking wine and mix well; Put in a steamer, turn to medium heat after the fire is turned on, and steam for 1.5 -2 hours; Add a little salt according to taste after cooking.

2, Tianma pigeon soup

Cut pigeons into large pieces and blanch them in hot water for later use; Add ginger, boiled pigeon and gastrodia elata to boil, and then simmer for about1.5; 1.5 hours later, add salt, Lycium barbarum and chicken essence, and then turn off the fire.

3. Yam pigeon soup

Clean pigeons and cut them into large pieces; Peel the yam and cut into sections, cut the ginger slices and tie the onion tightly; Add water to the pot, add ginger and onion, and bring to a boil; Blanch the pigeon meat and take it out; Then put it into a stew pot with yam segments, and add water and ginger onion; Choose the corresponding menu button according to your personal taste. It's time. Season with salt.

4. Dried tangerine peel, mung bean and pigeon soup

Weigh mung beans and prepare some dried tangerine peel and candied dates; Wash mung beans first, and then soak them for 1 hour; Then clean tangerine peel and candied dates and put them into a casserole; After washing pigeons, blanch them in a soup pot to remove blood foam; Then put into mung bean and tangerine peel water soaked for 1 hour; Boil on high fire for 10 minute, and then turn to low heat; After boiling 1 hour, turn up the heat. At this time, it is very convenient to take out the mung bean skin and throw it away, and then continue to cook 1 hour.

5, medlar pigeon soup

Wash pigeons, wash them, put them in a boiling pot, blanch them with cooking wine and ginger slices, and then take them out and wash them; Then add enough water into the stew pot, and add ginger slices, onion segments, gastrodia elata and pigeons; After the fire is boiled, turn to low heat and simmer until the pigeons are cooked; Add some Lycium barbarum, season with salt, and stew for 15 minutes.