How to stew pigeon soup to produce milk during lactation

Pigeon soup is very nutritious. One pigeon is more nutritious than 10 chickens, so pregnant women can drink more.

Production process:

1. Kill the suffocated pigeon (suffocated with water) and prepare it for stew.

2. Use auxiliary materials for stewed pigeon soup, a few red dates, an appropriate amount of wolfberry, and an appropriate amount of ginger slices.

3. Suffocate the pigeon meat, cut into pieces and wait for burning.

4. After killing the pigeons, the laparotomy should be performed more than half an hour later, otherwise the blood pressure will not work. It is said that eating pigeon blood is particularly beneficial to postoperative patients and patients, so it is appropriate to treat it this way. Remove the pieces of pigeon meat after passing through boiling water (flying water).

5. Use an appropriate amount of plain oil to burn the prepared ginger slices over low heat to get out the ginger flavor, which can remove the fishy smell.

6. The pigeon soup looks like it has just boiled.

7. First roast the ginger slices to get the flavor, then pour in the boiled water and stir-fry the pigeon meat pieces. After two minutes, pour an appropriate amount of cooking wine to remove the smell; then add the prepared red dates and For wolfberry, add cold water (tap water) and bring to a boil over high heat. At this time, you can pour the pigeon meat pieces and soup in the iron pot into the prepared porcelain pot, simmer for an hour, add an appropriate amount of salt, and simmer for about half an hour.

8. The pigeon soup is ready, especially suitable for postpartum women and post-operative patients.

The value and efficacy of maternal pigeon soup

Pigeon meat is delicious, a delicacy with extremely high nutritional value, and a good nourishing product. Pigeon meat is a high-protein, low-fat food with a protein content of 244, which exceeds that of rabbit, cow, pig, sheep, chicken, duck, goose and dog meat. The protein contained contains many essential amino acids for the human body and has a high digestion and absorption rate. At 5, the fat content of pigeon meat is only 0.3, which is lower than other meats and is an ideal food for humans. Pigeon eggs are known as "animal ginseng" and are rich in protein. There is a folk saying in my country that "one pigeon is worth nine chickens". The protein content of pigeon meat is above 15, and the digestibility of pigeon meat can reach 97. In addition, pigeon meat contains higher levels of calcium, iron, copper and other elements as well as vitamins A, B, E, etc. than chicken, fish, beef, and mutton.

Pigeon meat is easy to digest, has the functions of nourishing qi, dispelling wind and detoxifying. It has a good tonic and therapeutic effect on post-illness frailty, blood deficiency, amenorrhea, dizziness and fatigue, and memory decline. Pigeon soup can restore physical strength, heal wounds, and enhance brain power and vision for the elderly, the weak, surgery patients, pregnant women, and children. Pigeon soup has a light taste, is suitable for spring nutrition, and is also suitable for children with indigestion.