Steamed pigeon soup

Ingredients: a young pigeon, a piece of fresh ginger, 20 Chinese wolfberry, a little cooking wine and a little salt.

Kitchenware: boiling pot, steamer.

Practice of steaming pigeon soup

1. A young pigeon, washed;

2. Cut fresh ginger into large pieces and wash medlar;

3. Put the squab into the boiling water pot, pour a little cooking wine and cook for two minutes to remove the bloody smell;

4. Take out the squab and put it in a big bowl. When the hot water does not pass the squab, add ginger slices and medlar;

5. Pour in a little cooking wine and mix well;

6. Put in a steamer, turn to medium heat after the fire is boiled, and steam for 1.5 -2 hours;

7. Add a little salt according to the taste after cooking.

Extended data

Pigeon soup is a dish, the main raw materials are pigeons, medlar and red dates. It is not only nutritious, but also has a certain health care function, which can prevent and treat many diseases; Chinese medicine believes that pigeon meat has the effects of nourishing liver and kidney, nourishing qi and blood, clearing away heat and toxic materials, promoting fluid production and quenching thirst.

There is a folk proverb in China that "one pigeon wins nine chickens". According to modern medicine, pigeon meat can strengthen the body, tonify the kidney and strengthen the brain, improve memory, lower blood pressure, regulate blood sugar and beauty beauty, make the skin white and tender, and prolong life. Drinking pigeon soup in autumn and winter can enhance physical fitness, increase skin elasticity, improve blood circulation and make you beautiful in winter.

References:

Baidu encyclopedia-pigeon soup