When giving pigeon soup to your children, please note that pigeons have small hard bones and must be stewed until they are tender. It is best to use an electric pressure cooker to simmer the soup. Three cooking methods are given below:

Yam and pigeon soup for children

Ingredients: One old pigeon at the beginning of spring, 200g of Jincaiyuan organic yam, 2 black fungus from Rainbow Farm logs ~3 pigeons, 6~7 quail eggs

Seasoning: ginger slices, green onions, cooking wine, 3 red dates, a little wolfberry

Method: Wash the pigeons and put them in boiling water , add some cooking wine, remove the blood, take out and wash; add ginger slices, green onion segments, wolfberry, and red dates and simmer for 1.5 hours; peel the yam, cut into sticks and pieces, soak the black fungus, and quail eggs like boiled eggs Boil it and peel off the shell; prick it with chopsticks. When it is relatively crispy, add the quail eggs and black fungus; simmer for 20 minutes on low heat, add the yam, and simmer until the yam is crispy. Season with salt and chicken essence.

Red dates and pigeon soup for children

Ingredients: pigeon, red dates, slices of bacon, chicken essence, salt, cooking wine, green onions and ginger, sesame oil

Seasoning: ginger slices, green onion segments, cooking wine, 3 red dates, a little wolfberry

Method: Kill the pigeons alive, cut them into large pieces, put them in a pot, add half a pot of water, pour in cooking wine and green onions ginger, cook for 40 minutes. Add bacon slices and red dates and continue cooking until the pigeon meat is cooked and soft. Add salt and chicken essence to taste, add scallions, and drizzle a spoonful of sesame oil to enhance the aroma.

Lycium barbarum pigeon soup for children

Ingredients: 5g Adenophora adenophora, 5g Angelica dahurica, 5g Codonopsis pilosula, 10g lentils, 10g wolfberry, 40g barley, 25g red dates, 5g yam, 5g lily, 5g lotus seeds, 10g green onion, 10g ginger, seasonings: ginger slices, green onion segments, cooking wine, a little salt.

Method: Wash various Chinese herbal medicines; cut onions and ginger into sections and set aside; wash fresh pigeons. Boil the whole pigeon in cold water (fly water), remove the blood and set aside. Submerge the pigeons with water in the casserole, add the onion, ginger and various medicinal materials to the pot and bring to a boil, then reduce to a simmer and continue to simmer for 1 hour. Cook and add a little salt to taste. It will be delicious when eaten as meat or in soup.