Don’t buy pigeons from the wet market. Look for people in your local area or around you to see if anyone raises pigeons. The pigeons raised by private individuals are basically homing pigeons. Even if the pigeons raised by private individuals are not homing pigeons but vegetable pigeons, they are still better than those raised in the market.

N times stronger, they all eat corn and millet, unlike those in the vegetable market who give all kinds of hormones to pigeons for money (I’m talking about you, the evil businessman with a bad heart). The first choice is the eliminated carrier pigeons. There is a reason why the eliminated carrier pigeons are the first choice.

Yes, some pigeon farmers love their pigeons as much as their lives. You say that buying them back and killing them to eat will cost them their lives, haha!

If you said you bought it and raised it, he might sell it to you. The pigeons fly every day. Although the pigeon meat is small, the quality of the soup is not mentioned.

Ingredients 1 pigeon, 2-3 shiitake mushrooms, 3 fungus, half a yam, 5-8 red dates, wolfberry, a little ginger, green onion, cooking wine Method 1. Pour boiling water, add a little cooking wine to the water, put the pigeon in, remove the blood

Remove foam, take out, and set aside; 2. Heat water in a casserole until it boils, add sliced ??ginger, green onions, red dates, mushrooms, and pigeons, turn to low heat and simmer for 1 and a half hours; 3. Add wolfberry after 1 and a half hours

, fungus, and simmer for another 20 minutes; 4. Peel the yam, cut into pieces, and simmer over low heat for 20 minutes, until the yam is crispy, add salt to taste.

The auxiliary ingredients can be added or subtracted according to your own preferences. The taste is light, which is very suitable for spring nourishment.

Comprehensive recipe for pigeon soup. Ingredients for making pigeon soup: pigeon, red dates, slices of bacon, chicken essence, salt, cooking wine, fungus, green onions and ginger, and sesame oil.

1. Kill the pigeons alive, cut them into large pieces, put them into a pot, add half a pot of water, pour in cooking wine, green onion and ginger, and cook for 40 minutes.

2. Add the soaked fungus, bacon slices, and red dates, and continue cooking until the pigeon meat is cooked and soft.

3. Add salt and chicken essence to taste, add scallions, and drizzle a spoonful of sesame oil to enhance the aroma.

How to make wolfberry pigeon soup with Chinese herbal ingredients: 5g Adenophora, 5g Angelica dahurica, 5g Codonopsis pilosula, 10g lentils, 10g wolfberry, 40g barley, 25g red dates, 5g yam, 5g lily, 5g lotus seeds, 10g green onion, 10g ginger, salt

a little.

Preparation method: Wash various Chinese herbal medicines; cut onions and ginger into sections and set aside; wash fresh pigeons.

Boil the whole pigeon in cold water, remove the blood and set aside; submerge the pigeon with water in a casserole, add onion, ginger and various medicinal materials to the pot and bring to a boil, then change to a simmer and continue to simmer for 1 hour.

Cook and add a little salt to taste. It will be delicious when eaten as meat or in soup.

Tips: Wolfberry and pigeon soup tastes very delicious. You don’t need to add a lot of seasoning when drinking it, just a little salt is enough.

Ingredients for making fresh lotus and pigeon soup: 1 pigeon, 3 taels of tenderloin, 20 fresh lotus seeds, 6 red dates, 20 wolfberries, 3 large slices of ginger, 2 tablespoons of rice wine, appropriate amount of salt Method: 1. Wash the pigeons and handle them well

Put the offal and tenderloin into a pot of cold water, cook until the water boils and foam bubbles, then turn off the heat.

Remove the pigeon and tenderloin, cut the pigeon into four large pieces, and cut the tenderloin into mahjong-sized pieces. Rinse it again with warm water to make the soup clearer.

2. Prepare another casserole, add pigeon, tenderloin, red dates, rice wine and ginger slices, pour hot water until the raw materials are covered by about 5cm, bring to a boil over high heat, then reduce to low heat and simmer for two hours.

Rinse the fresh lotus seeds and wolfberry with water, put them into the pot and simmer for another 15 minutes, then turn off the heat and add a little salt to taste.

How to make matsutake pigeon soup. Ingredients: appropriate amount of pigeon; auxiliary ingredients: appropriate amount of matsutake, wolfberry; seasoning: appropriate amount of ginger, appropriate amount of rice wine; how to make matsutake pigeon soup: 1. Soak the matsutake in water until soft, and discard the residue at the bottom.

2. Clean the pigeons with running water, put them into cold water, add a little rice wine, boil until the water boils and the blood foam floats, then take them out and rinse them with warm water.

3. Add an appropriate amount of water to the casserole, add the blanched pigeon and ginger slices and cook for half an hour. Add the soaked matsutake mushrooms and wolfberry and continue to cook for half an hour.

Ingredients: 15 grams each of astragalus, yam, and wolfberry, 1 squab (or adult pigeon), 2 slices of ginger, 10 grams of salt, and 10 grams of wine. Method: 1. Clean the pigeon and prepare ingredients.

Wash well and put it into a stew pot, add an appropriate amount of boiling water. 2. Put it in a pot with water and stew until cooked, or put it in a steamer and stew it for 1.5 hours. Add an appropriate amount of salt.

Ingredients for making American ginseng stewed pigeon soup: 5-6G American ginseng, one pigeon, older ones are better, suffocate them to death, do not bleed them.

Method: First, wash the pigeons, put them whole into a stew pot, cut the ginseng into small pieces, put them into the stew pot together, and pour in boiling water.

Then, put the entire stew pot into a large pot or a rice cooker with porridge function and start stewing.

After the water in the large pot comes to a boil, lower the heat to a simmer and simmer for another three hours.

Ingredients for making cloud leg pigeon soup: bird's nest, 4 live pigeons, 100 g cloud leg slices, and 150 g chicken.