2. Wash the dried tangerine peel and candied dates and put them into the casserole.
3. Wash the pigeons and cut them into pieces.
4. Then put the pigeons into the spare mung beans, and add a proper amount of water to the dried tangerine peel.
5. Cook on high fire 10 minute, and turn to low fire 1 hour.
6. Then add candied dates on high fire and simmer for about 1 hour.
7. Finally, add the right amount of edible seasoning.
Yam pigeon soup
Ingredients: squab, yam, red dates, medlar, ginger slices, cooking wine and water.
working methods
1, wash pigeons and drain water for later use;
2. Wash the ginger and cut it into pieces for later use; Cut yam into large pieces for use;
3. Put the squab into a big bowl, and add Lycium barbarum, red dates, ginger slices, yam and cooking wine;
4. Add a proper amount of water;
5. Steam on high fire 1 hour, or pressure cooker for 20 minutes.
American ginseng pigeon soup
Ingredients: squab, American ginseng, red dates, medlar and salt.
working methods
1, red dates are soaked and washed.
2, pigeons in the pot, add American ginseng and soaked red dates and half a medlar.
3. Add the right amount of water. Turn to high-grade fire and cover the stew.
4. After the soup is boiled, drain the floating foam.
5. Turn to low heat and stew for three hours.
6. Cook the remaining Chinese wolfberry for ten minutes.
7. Add appropriate amount of fine salt to taste before eating.
Ophiopogon japonicus wolfberry pigeon soup
Ingredients: Ophiopogon japonicus, Polygonatum odoratum, Adenophora adenophora, Lycium barbarum, candied dates, pigeons, soup packets and salt.
working methods
1, Radix Ophiopogonis, Rhizoma Polygonati Odorati and Radix Adenophorae, soak overnight, and wash; Wash Lycium barbarum and candied dates.
2. Remove pigeon meat and ginger slices with clear water and remove blood foam.
3. Put all the ingredients into the saucepan and add appropriate amount of water.
4. Then put the saucepan into the pot and add water to half the height of the saucepan.
5. Bring boiling water to a high fire and simmer for 2 hours.
6. Add a proper amount of salt before taking out the pot, that is, soak 1 hour.
2. Wash the dried tangerine peel and candied dates and put them into the casserole.
3. Wash the pigeons and cut them into pieces.
4. Then put the pigeons into the spare mung beans, and add a proper amount of water to the dried tangerine peel.
5. Cook on high fire 10 minute, and turn to low fire 1 hour.
6. Then add candied dates on high fire and simmer for about 1 hour.
7. Finally, add the right amount of edible seasoning.
Yam pigeon soup
Ingredients: squab, yam, red dates, medlar, ginger slices, cooking wine and water.
working methods
1, wash pigeons and drain water for later use;
2. Wash the ginger and cut it into pieces for later use; Cut yam into large pieces for use;
3. Put the squab into a big bowl, and add Lycium barbarum, red dates, ginger slices, yam and cooking wine;
4. Add a proper amount of water;
5. Steam on high fire 1 hour, or pressure cooker for 20 minutes.
American ginseng pigeon soup
Ingredients: squab, American ginseng, red dates, medlar and salt.
working methods
1, red dates are soaked and washed.
2, pigeons in the pot, add American ginseng and soaked red dates and half a medlar.
3. Add the right amount of water. Turn to high-grade fire and cover the stew.
4. After the soup is boiled, drain the floating foam.
5. Turn to low heat and stew for three hours.
6. Cook the remaining Chinese wolfberry for ten minutes.
7. Add appropriate amount of fine salt to taste before eating.
Ophiopogon japonicus wolfberry pigeon soup
Ingredients: Ophiopogon japonicus, Polygonatum odoratum, Adenophora adenophora, Lycium barbarum, candied dates, pigeons, soup packets and salt.
working methods
1, Radix Ophiopogonis, Rhizoma Polygonati Odorati and Radix Adenophorae, soak overnight, and wash; Wash Lycium barbarum and candied dates.
2. Remove pigeon meat and ginger slices with clear water and remove blood foam.
3. Put all the ingredients into the saucepan and add appropriate amount of water.
4. Then put the saucepan into the pot and add water to half the height of the saucepan.
5. Bring boiling water to a high fire and simmer for 2 hours.
6. Add the right amount of salt before cooking.