1 Yam stewed chicken soup

Ingredients: pigeon, mushrooms, fungus, yam, red dates, wolfberries, ginger, scallions, cooking wine.

Practice:

1, pour boiling water, add a little cooking wine in the water, put the pigeon in, remove the blood and foam, standby.

2, the mushrooms, fungus, yam, ginger, green onion and other materials cleaned and cut and spare.

3, casserole water heated to boiling, put ginger, scallion, jujube, mushrooms, pigeon, turn the heat to stew 1 1/2 hours.

4, 1 ? hours into the wolfberry, fungus, and then stew for 20 minutes.

5, yam cut into pieces to put, low heat stew 20 minutes.

6, to the yam crispy, add salt to taste can be.

2 Pigeon stewed chicken soup

Ingredients: pigeon, chicken, green onions, ginger, cooking wine, refined salt, monosodium glutamate, clear chicken broth.

Practice:

1, pigeon, chicken cleaned and cut into pieces blanching standby.

2, green onions, ginger wash and spare.

3, wash and cut the pigeon, chicken on a plate with green onions, ginger, cooking wine, salt, monosodium glutamate steam seven mature take out.

4, put the pigeon meat on one side of the soup bowl, chicken chopped into mushrooms, add the right amount of water, green onions, ginger, and then pour the chicken soup into the soup bowl.

5, to be clear soup hanging, sieve filtered soup residue, poured into the soup bowl of pigeon meat, cover and then on the cage steamed rotten, removed to the table

3 red dates and wolfberry pigeon soup

Ingredients: pigeon, red dates, wolfberries, round meat, tea tree mushrooms, codonopsis, Chinese wild yam, Beiqi.

Method:

1, wolfberry round meat soaked in water, washed, red dates washed and de-cored.

2, Codonopsis, Huaishan, Astragalus soaked in water for 30 minutes, washed, Codonopsis cut 2 halves with a knife;.

3, tea tree mushrooms soaked, de-tipped and washed, cut with a knife section.

4, pigeon head and butt, peel off the skin, chop small pieces.

5, all the ingredients into a large stew pot, injected with boiling water to 8 minutes full.

6, put into a large pot on high heat and stew for 30 minutes, turn the heat down and continue to stew for 3 hours.

4 stewed pigeon soup

Ingredients: pigeon, pigeon eggs, ginger, garlic, dry hawthorn.

Method:

1, handle the pigeon cut into pieces, wash into the cold water pot boil on high heat and turn to low heat.

2, with a net spoon to the foam and impurities skimmed clean, add ginger, garlic and dry hawthorn.

3, and then simmer for about 1 hour.

4, after the pigeon eggs into the pigeon soup cooked.

5, and finally 10 minutes before leaving the pot, add appropriate amount of sugar, salt to taste.