Prepare pigeons
Kill the pigeons first (suffocate them with water) and prepare for stew.
Prepare auxiliary materials
Stewed pigeon soup accessories, red dates, Lycium barbarum and ginger slices.
Deal with pigeon meat
Pigeon meat was suffocated, cut into pieces and burned. Pigeon meat is fished out after boiling water (flying water).
Roast soup
Use a proper amount of vegetable oil, so that the prepared ginger slices can taste ginger with a small fire, and the fishy smell can be removed. Add boiling water and bring the ginger soup to a boil. Add boiling water and stir-fry pigeon slices. Pour a proper amount of cooking wine before removing fishy smell; Then add the prepared red dates and medlar, and add cold water (tap water) to boil. At this time, you can pour the pigeon meat in the iron pot with soup into the prepared porcelain pot and stew it for an hour on low heat, then add the right amount of salt and stew it for about half an hour.
Matters needing attention
Pigeons should be thoroughly scalded with hot water before they can be brushed. Mother pigeon soup is more nutritious if it is stewed with young pigeons (4-week-old young pigeons). The correct way to kill pigeons: The way to kill pigeons is to suffocate in the water. This can ensure that nutrients are not lost. If you feel too cruel, you can also pour white wine into the pigeon's mouth, and the pigeon will die after a while.