Pigeons can be stewed with mushrooms. Pigeons, as poultry meat, are rich in high-quality protein, fat, vitamins and minerals. Pigeon soup contains chondroitin, with high carbohydrate content, which can be easily absorbed by human body, enhance physical fitness and be beneficial to health. Pigeon soup also contains angular branched-chain amino acids and arginine, which can promote the synthesis of protein in the body and accelerate wound healing. Pigeon soup has the effects of invigorating qi and blood, clearing away heat and toxic materials, promoting fluid production and quenching thirst. It is more nutritious and delicious than chicken soup, and it is not as greasy as chicken soup.

The first step in stewing pigeons should be washing and blanching. Pay attention to the cold water in the pot. When the water boils, turn off the fire and wait two minutes to remove them. Rinse it with cold water after taking it out, which will make the pigeon meat firm.

If you want to maximize the efficacy of pigeons, you can prepare some ginger, gastrodia elata, red dates, medlar and pigeons to stew together, which can not only remove the fishy smell of pigeons, but also increase nutrition.

The pigeons with good water are fried first, so that the stew is milky white, and then enough water is poured in. Add Lentinus Edodes, Rhizoma Gastrodiae, Fructus Jujubae and Fructus Lycii, and boil. After boiling, turn to low heat and simmer for an hour. Finally, add salt to taste and serve.