If you use a stew pot, the pigeon meat should be cut into smaller pieces, and then add the water do not fill the cup, to avoid the boiling time to let the soup leakage, and with the stew pot in order to seal the best plus plastic wrap sealing, on the cover of the two layers of cover, stewing for three hours, on the I'm not sure if you're going to be able to do that.
Nutritional value of pigeon pigeon meat protein content of more than 15%, pigeon meat digestibility up to 97%. In addition, pigeon meat contains calcium, iron, copper and other elements and vitamins a, b, e, etc. are higher than chicken, fish, beef, mutton content. Pigeon liver contains the best cholesterol, which can help the body to utilize cholesterol well and prevent arteriosclerosis. Pigeon is known as "sweet-blooded animal", which helps anemic people to restore their health. Pigeon bones are rich in chondroitin, can be compared with the chondroitin in antler velvet, often eaten, has to improve the vitality of skin cells, enhance the elasticity of the skin, improve blood circulation, the face of the effect of rosy cheeks and so on. Pigeon meat is also rich in pantothenic acid, hair loss, gray hair and not hair first aging, etc. has a very good therapeutic effect. Pigeon contains more branched-chain amino acids and arginine can promote protein synthesis, accelerate wound healing. Chinese medicine believes that pigeon meat is easy to digest, has the function of nourishing and benefiting the qi, eliminating wind and detoxification, and has a very good tonic treatment effect on weakness after illness, blood deficiency and amenorrhea, dizziness and fatigue, and remembering the decline of the billion.
The pigeon with the party ginseng astragalus material pigeon 1, lean meat, angelica moderate, party ginseng moderate, astragalus moderate, goji berries moderate, red jujube moderate, salt moderate pigeon 1, lean meat, angelica moderate practice 1. pigeon clean, cut large pieces. 2. and pork and herbs into the pot with the cooker. 3. boil and then simmering for an hour after the addition of salt on the line.