I. Stewed Pigeon Soup

Practice:

1. Pour the water into a pot, bring to a boil, add the wine and pigeon, rinse and take out, set aside.

2. Pour water into a pot, bring to a boil add ginger, onion, dates, mushrooms and pigeon, cook for 1 hour and a half.

3. Add goji berries and fungus, after 20 minutes add yam, season with salt and it is ready to serve.

Two, cordyceps wolfberry pigeon soup

Materials: 1 pigeon, 5 grams of wolfberry, 10 grams of jujube, 5 grams of salvia, 5 grams of Angelica dahurica, 5 grams of radix et rhizoma, 5 grams of radix et rhizoma, Coix lacryma-jobi 10 grams of wormwood, 3 roots of cordyceps, 5 milliliters of cooking wine.

Method of production:

1, clean pigeon, cut in half as a spare;

2, pigeon in a pot of cold water to boil. Remove the blood foam and fish it up and put it aside.

3, put the pigeon in a casserole, add boiling water to the pot to be able to submerge the meat, add wolfberries, jujubes, sasanqua, dahuric dahurica, codonopsis, coix seed rice, cooking wine;

4, bring to boil on a high heat, then cook on a medium heat for more than 3 hours;

5, put the pigeon soup into a bowl, then put in the cordyceps.

Three, wolfberry pigeon soup

Materials: pigeon, cooking wine, ginger, asparagus, wolfberry, salt

Steps:

1, pigeon clean, cut off the PP, wash, add cooking wine, ginger into the pot to boil and then remove.

2, add enough water in the pot, add ginger, onion, asparagus and pigeon.

3: Bring to a boil over high heat, then turn to low heat and simmer slowly until the pigeon is cooked.

4, sprinkle a handful of wolfberries, season with salt and simmer for about 15 minutes.

PS:

The time of pigeon stew must be adjusted according to the different ingredients of the pigeon. The older the pigeon the longer it will take to stew. I cook this pot for three and a half hours.

Stewed pigeon can be easily poked with chopsticks.