First, chestnut regulates the spleen and stomach, nourishes yin and diarrhea, nourishes liver and kidney, and supplements trace elements;

Second, pigeon meat is rich in calcium, iron and vitamins A and B; Chestnut is rich in unsaturated fatty acids, vitamins and minerals.

Third, it is suitable for the whole family, old and young. This soup has the effects of invigorating spleen and stomach, benefiting lung and relieving cough, nourishing kidney and replenishing essence; Long-term consumption of chestnut can achieve health care effects such as beauty and spleen strengthening. The preparation method of chestnut pigeon soup is as follows:

Ingredients: 500g pigeon meat, 20g mushroom, chestnut 12, yam15g.

Accessories: 5 grams of red dates, 3 grams of medlar, 5 grams of ginger, onion and cooking wine.

Production steps:

1. Wash and cut pigeon meat, add cooking wine, remove blood and foam, and take it out for later use;

2. Add water to the casserole and heat it until it boils. Put the pigeon meat into the pot, add ginger slices, onion segments, red dates, mushrooms and chestnuts, and simmer for 90 minutes.

After 3.90 minutes, wash the yam and cut into pieces, add Lycium barbarum, and simmer for 20 minutes;

4. When yam is crisp and rotten, add proper amount of chicken essence and salt.