Ingredients: 65438+ 0 pigeons, 2-3 mushrooms, 3 auricularia, half a root of Chinese yam, 5-8 red dates, a little medlar, ginger, onion and cooking wine.

Practice: pour boiling water, add a little cooking wine to the water, put pigeons in, remove blood and foam, and take them out for later use. Heat the casserole with water until it boils, add ginger slices, onion segments, red dates, mushrooms and pigeons, and simmer for 1.5 hours. 1.5 hours later, add Lycium barbarum and Auricularia auricula and stew for another 20 minutes. Peel the yam, cut into pieces, simmer for 20 minutes until the yam is crisp and rotten, and season with salt.

Matters needing attention in stewed pigeon soup:

1, stewed soup is suitable for dried mushrooms, and contains more vitamin D than fresh mushrooms.

2, the right amount of Chinese herbal medicines, what can be put, what can't be put.

3. After stewing for half an hour on medium fire, it is better to stew for more than 2 hours on low fire.

Nutritional value of pigeon soup;

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

Baidu encyclopedia-pigeon soup