1. Heat hot water in a pot, pour 1 teaspoon of white wine, cook the pigeon until it bleeds, pour out the water, and wash the pigeon; pigeon soup pigeon soup (3 photos) 2. Beat the chives into

Knot, cook together with the squab, and put the ginger slices into the casserole; 3. Bring to a boil over high heat, add mushrooms, red dates, and Chinese medicinal materials, and simmer over medium-low heat for one and a half hours; 4. Peel and cut the yam into sections, and put it into the pot with the wolfberry

, continue to simmer for half an hour, and add salt.

[1] Editing Notes 1. Dried shiitake mushrooms are suitable for stewing soup, which contain more vitamin D than fresh shiitake mushrooms; 2. Appropriate amount of Chinese medicinal materials, you can add whatever is available, or leave it out if not available; 3. After stewing on medium heat for half an hour,

It is better to simmer on low heat for more than 2 hours. 1. After killing a pigeon, use tweezers to pluck out the remaining hair, remove the internal organs, wash and drain the water.

2. Chop into pieces and set aside.

3. Pour cold water into the pot and add the pigeon meat pieces. The water should cover the meat pieces. Cover the pot and bring to a boil over high heat.

4. Pick up the blanched pigeon meat and rinse it in cold water.

5. Put the pigeon meat into the soup pot and pour in boiling water until the pigeon meat is covered by one inch.

6. Add dangshen, yam, astragalus, red dates, American ginseng, ginger slices, green onions, two tablespoons of old wine, cover, and simmer on high for three to four hours. If you don’t have an electronic soup cooker, you can use an electric pressure cooker and start cooking.

Cook the porridge and soup for one hour.

After boiling, add appropriate amount of salt and chicken essence to taste.

7. Set the electronic soup cooker to high temperature for three hours and then switch to medium temperature for one hour.

8. Finally, add wolfberry and chopped green onion before serving, and put them into a cup.

9. After stewing, the color of the soup will be amber, which is the color of dates and wolfberries.

Autumn dryness requires not only clear and moist soup but also replenishing Qi and blood.

Tips for editing 1.

When making stew, it is best to splash the meat ingredients into water to remove the blood foam, so that the stewed soup will be clear but not turbid.

Otherwise, there will be a layer of cotton-like floating matter at the bottom of the stew pot, which will greatly compromise both the appearance and taste.

2.

Don't add too much wolfberry, otherwise the soup may be sweet, or the wolfberry may be added last.