Pregnant pigeon soup belongs to the porridge soup menu. The main raw material is pigeon, the process is stew, and the production is simple. Let's take a look at the practice of pigeon soup for pregnant women: raw materials: a pigeon, a section of yam, 2 ~ 3 black fungus and 6 ~ 7 quail eggs. Ingredients: 3 red dates and a little medlar. Seasoning: ginger slices, onion segments, cooking wine, salt and chicken essence.

Practice: Wash pigeons, put them in boiling water, add some cooking wine, remove blood, remove them and wash them; Add ginger slices, onion segments, medlar and jujube, and stew for1.5h; Peel yam, cut into sticks and knives, soak black fungus, cook quail eggs like boiled eggs, and peel them; Poke it with chopsticks. When it is crisp, add quail eggs and black fungus. Stew for 20 minutes on low heat, add yam and stew until yam becomes crisp. Season with salt and chicken essence.