Ingredients: One pigeon, a section of yam, 2 to 3 black fungus, two mushrooms, 6 to 7 quail eggs. Accessories: appropriate amount of ginger slices, appropriate amount of green onions, appropriate amount of cooking wine, 6 red dates , a little wolfberry, one slice of angelica, two slices of astragalus

It is faster to stew it directly in a pressure cooker, but it is not suitable for people who have just had surgery to drink pigeon soup all the time, because the large amount of fat in the pigeon meat will pass through After cooking, the oil in the soup is blended into the soup, and the oil in the soup cannot be fully digested and remains in the body. This can easily lead to obesity, especially for people after surgery. Due to lack of exercise, they are more likely to gain weight and become weak, and can also cause dizziness. , it is not suitable for people who are recovering from surgery. Daily supplementation will also have a certain impact on the baby, so attention should be paid to correct supplementation.

After surgery_How to make pigeon soup:

1. Buy the pigeons that have been killed in the market (suffocate and kill without bleeding) and wash them yourself to remove local fine hair and the like. of. For example, the correct way to kill pigeons is to suffocate them in water. This ensures that nutrients are not lost. If you think it's too cruel, you can also pour white wine into the pigeon's mouth. The pigeon will die after a while.

2.? Pigeon meat is stuffy with blood.

1). Drown the pigeons in the water, let them sit for about half an hour, wait for the blood to coagulate, and then iron them to remove their internal organs.

2). Pour about 20 ml of high-strength liquor into the pigeons to make them drunk to death. They also need to let them sit for half an hour before removing their hair and internal organs.

3. Take out the internal organs of the pigeon, cut off the PP, chop it in half, pour an appropriate amount of cooking wine to remove the fishy smell and set aside.

4. Pour the pigeon meat pieces into boiling water (flying water) and scoop them out. Place in casserole again.

5. Add cold water (tap water) to the casserole and bring to a boil over high heat. When making soup, it is best to add enough water at one time. When the water boils, take off the lid and continue to boil.

6. At this time, there will definitely be some oil, water, protein and fat floating on the soup. Take a spoon and slowly scoop out all these things. Just let the whole soup be clear to the bottom.

7. Then add the prepared red dates and wolfberry.

8. At this time, simmer slowly for an hour, then add an appropriate amount of salt and simmer for about half an hour. The older the pigeon, the longer it will take to stew. You can use chopsticks to pierce the pigeon meat. If it can be pierced easily at one time, it will be fine.

9. The pigeon soup is ready, especially suitable for postpartum women and post-operative patients.

Notes

Pigeons should be scalded thoroughly with hot water to loosen their hair.

If maternal pigeon soup is stewed with squabs (referring to 4-week-old young pigeons), it will be more nutritious.