First of all, how to cook pigeon soup?
food
65438+ 0 pigeons, 2-3 shiitake mushrooms, 3 auricularia, half a yam, 5-8 red dates, a little medlar, ginger, onion and cooking wine.
procedure
1, pour boiling water, add a little cooking wine to the water, put pigeons in, remove blood and foam, and take them out for later use;
2. Add water to the casserole, heat it until it boils, add ginger slices, onion segments, red dates, mushrooms and pigeons, and simmer for 1.5 hours;
3. 1.5 hours later, add Lycium barbarum and Auricularia auricula and stew for 20 minutes;
4. Peel and cut the yam into pieces, simmer for 20 minutes on low heat until the yam is crisp and rotten, and season with salt.
Accessories can be added or subtracted according to your own preferences, and the taste is light, which is very suitable for spring tonic.
Second, stew pigeon soup.
1. Pigeons are unhaired, chopped into small pieces, cleaned and blanched in boiling water.
2. Put it under the tap and rinse it clean.
3. Then put the clean meat into the pressure cooker. Add dried tangerine peel, white button, star anise, codonopsis pilosula, salt, cooking wine, etc.
4. put the lid on. After the fire boils, turn to medium heat for five minutes, and then turn to low heat for five minutes to turn off the fire. Then put monosodium glutamate in the basin.
Third, the practice of stewing pigeon soup
1. Slaughter pigeons and blanch them in hot water.
2. Prepare medicinal materials: Radix Codonopsis, Radix Astragali, Longan, and Fructus Lycii.
3. Prepare red dates and candied dates.
4. Clean the medicinal materials in step 2.
5. Put the blanched pigeons in a casserole with water.
6. Add clean herbs and red dates.
7. Add appropriate amount of shredded lean meat.
8. Cover the pot and bring to a boil, then turn to low heat 1 hour.
9. Turn off the fire and season with salt.