List of Chinese herbal medicines in Lycium barbarum and pigeon soup: Adenophora root 5g Radix Angelicae Dahuricae 5g Radix Codonopsis 5g Lentils 10g Lycium barbarum 10g Coicis Semen 40g Red dates 25g Yam 5g Lotus seeds 5g These are all very beneficial Chinese herbal medicines for nourishing women. If you like soup, you should always keep them. We also need some seasonings: onion10g ginger10g salt. Production method: wash all kinds of Chinese herbal medicines; Cut onion and ginger into sections for later use; Wash fresh pigeons. Cook the whole pigeon in cold water (flying water) and remove the blood powder for later use. Pigeons are submerged in a casserole, onions, ginger and various medicinal materials are boiled, and then stewed 1 hour. Add a little salt to taste when cooking, and it is delicious to eat meat and soup after cooking. Production time: about 1.5 hours. Secret: Lycium barbarum pigeon soup is very delicious, so you don't need to put a lot of seasonings when drinking it, just a little salt. Comments: The unique fragrance of Chinese herbal medicine always reverberates in the soup, which makes you intoxicated in the warm feeling of nourishing soup. The ingredients of the cloud leg pigeon soup: 4 live pigeons in bird's nest, cloud leg slices100g, and chicken150g. 50g of seasoning wine, 20g of onion ginger, 5g of salt, 5g of monosodium glutamate and 800g of chicken soup. Features: Silver red, original flavor, fragrant and delicious. Production method: (1) Slaughter live pigeons, blanch them thoroughly with hot water to remove hair and viscera, take them out in a boiling water pot, drain the water and put them on a plate. (2) Add the onion, ginger and cooking wine to the plate, steam them in a drawer until they are 70% rotten, take them out (original juice for use), remove the bones (boneless for use), put the meat on one side of the soup bucket, and put the cloud leg slices on the other side. (3) Chop the chicken into minced chicken, put it in a bowl and add onion, ginger and 250g clear water spiced squab. Ingredients: pigeon (3), whole pepper (a little), star anise (a little), cinnamon (a little), yellow wine (a little), soy sauce (165g) and sugar (a little). Features: Production method: cut open the squab, remove the viscera and claws, thoroughly cook it with boiling water, pour off the water, put on a proper amount of clear soup, add pepper, fennel, cinnamon (the above spices should be wrapped in white cloth first), soy sauce, wine and sugar, stew it with warm fire until the squab is rotten, collect the soup, take out the squab, apply sesame oil, tear it into pieces and put it on a plate. Gastrodia elata Stewed Pigeons 1 Gastrodia elata 5g ham 1 0g chives, 3 ginger 1 3 tablespoons cooking wine 1 teaspoon refined salt 1 teaspoon monosodium glutamate1. Slaughter and wash pigeons. Sliced ham; Wash and knot onions; Wash ginger and slice; 2. Put squab, ham, gastrodia elata, broth, cooking wine and onion ginger into a bowl, steam in a steamer for 2 hours, then take them out, remove onion ginger, and season with salt and monosodium glutamate. Features: Delicious, calming wind and relieving spasm. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = stewed pigeon, sweet corn, water and a bag of pure milk. This kind of sweet corn is edible. Pour the cooked soup out of the bowl, and the rest is: soak the pigeons in this hot soup and shake it for 3-5 minutes. And that bowl of corn soup ~ ~ boiled in a big fire and stewed in a small fire for a long time. If possible, stew for 2 hours. Then add some mushrooms and salt before eating = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Cover and stew 10 minutes. It is appropriate to cut the pigeon bone marrow with blood. After cutting, light the seasoning to eat. Features: keeping the delicious and original flavor of pigeon meat. Dry fried pigeon materials: pigeon, salt, cooking wine, monosodium glutamate, shredded onion and ginger, eggs, raw flour, water, oil, salt and pepper. Pigeons are cleaned, cut into small cubes, marinated with salt, cooking wine, monosodium glutamate and shredded onion and ginger for a while, then hung with a paste made of pigeon eggs, flour and water, fried until cooked, cooled and fried again until cooked. When eating, dip it in pepper and salt. Pigeon material: pigeon, salt, cooking wine, soy sauce, water, oil, pepper and salt. Practice: clean the pigeons and remove the bones. Cooked pigeon materials: pigeon, broth, onion, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, star anise, egg white, flour, oil and pepper noodles. Practice: clean the squab, add the broth to the pot, and add Duan, ginger, garlic, salt, cooking wine, soy sauce, sugar and pepper. Crispy pigeon materials: pigeon, cooking wine, salt, pepper, shredded onion and ginger, raw flour, oil and salt and pepper. Practice: clean the pigeon, smear cooking wine, salt and pepper, put shredded onion and ginger into the pigeon's stomach, pause for a moment, put it in a cage, take out shredded onion and ginger, smear soy sauce, hang dough powder, fry until golden brown and cut into small pieces. Mushroom pigeon material: pigeon, mushroom, oil, salt, soy sauce, cooking wine, sugar, broth, onion, ginger, garlic, pepper, aniseed, monosodium glutamate and sesame oil. Practice: clean the squab, chop it into pieces, soak the mushrooms to remove the roots, and wash it (several times). Heat a small amount of oil in a pot, add pigeon pieces and stir-fry until it changes color, add mushrooms, salt, soy sauce and cooking wine and stir-fry a few times, then add a little sugar, broth, onion, ginger, garlic slices, pepper and aniseed, stew, add monosodium glutamate and pour sesame oil. Young pigeon with scallion oil: young pigeon, water, cooking wine, salt, star anise, cinnamon, spiced noodles, shredded onion and ginger, monosodium glutamate and oil. Practice: clean the pigeons, add water into the pot, add cooking wine, salt, star anise, cinnamon and spiced noodles, take them out with soup after boiling, cover them and stew for 2 hours, then take them out and cut them into pieces, and then add shredded onion and ginger. Pigeon paste materials: cauliflower pigeon, cauliflower, oil, shredded onion and ginger, broth, salt, monosodium glutamate and flour. Practice: clean pigeons, remove bones, chop them into mud, clean cauliflower and break them into small pieces, then cut into sections, cook soup with boiling water, remove and drain, put a little oil in the pot, stir-fry shredded onion and ginger until fragrant, and add pigeon mud to stir-fry until it changes color. Fried pigeon eggs with shredded pork and pigeon juice: pigeon meat, pigeon eggs, salt, monosodium glutamate, water, oil, chopped green onion and soy sauce. Practice: Open pigeon eggs, add salt, monosodium glutamate and water, mix well, shred pigeon meat, stir-fry chopped green onion, add pigeon meat and stir-fry for a few times, and add soy sauce to stir-fry. Add a little oil to heat the pan, and add pigeon eggs. Steamer pigeon raw materials: 2000 grams of fat pigeon, 3 grams of pepper, 3 grams of ginger and 30 grams of onion. Practice: Wash pigeons, cut into pieces, put them in a steamer, add cold water, add onion and ginger slices, and steam for about 4-5 hours until the pigeon meat is cooked. Pick up the onion and ginger, then sprinkle with seasoning and serve. Luxiang whole pigeon raw materials: fat and tender female pigeon 65438+ water mushroom 0 ham meat 2 pieces of sorghum 50 grams of pigeon soup 750 grams of clove seeds 5 pieces of production method: clean the pigeon, cut it from the back, and then cut it with 3 knives. Put the pigeon belly up in a saucepan, spread ham slices and mushrooms, and add seasoning and pigeon soup. Put the small cup filled with sorghum liquor and clove into a bowl, seal it with a lid, steam it for 2 hours and take it out. Thousand Island Juice Pigeon Pill Ingredients: 450g of pigeon leg meat, mustard heart 1/Thousand Island Juice 1 0g of garlic 2g of pigeon powder 5g of pepper1g of salt 5g of sesame oil1g Practice: Slice pigeon leg meat; Adding salt, monosodium glutamate, raw flour, edible flour and water for pickling for 20 minutes; Slip into a ball in 40% hot oil; Leave the bottom oil in the pot, add a little garlic and Thousand Island juice, then add pigeon balls, add broth, salt, pigeon powder, sesame oil and pepper to thicken the pot and put it on a plate; After the mustard heart is boiled, leave a little base oil in the pot, add the mustard heart into the cooking wine and stir-fry the soup slightly; Pots can be piled next to pigeon balls. Big white pigeon raw material: a white pigeon with shredded onion white10g. Pigeons are cleaned and their wings and legs are tied with ropes; Punch a hole in the thick meat with a bamboo needle, cook it, take it out and let it cool; Take breast and leg meat, pat it loose with a wooden stick, then tear it into shredded pigeon, put it on a plate, surround it with shredded onion and pour the seasoning. Yuanyang pigeon raw materials: female pigeon 1 bird (about 700g), male pigeon 1 bird (about 700g), pork stuffing 200g, coix seed150g, 4 pieces of water bamboo, 4 pieces of Chinese cabbage, 4 pieces of mushrooms, 4 pieces of cooked ham, and hawthorn. Method: (1) After the whole pigeon is boned, it is mixed with onion and refined salt to make juice, which is smeared on the inner wall, then the skin is outward, and it is slightly soaked after plastic surgery. Insert the two wings from the incision under the head, lead them to the esophagus and enter the mouth, and divide them into two wings. (2) Fill the pork stuffing into the abdominal cavity of the pigeon from the knife edge and seal it with a bamboo stick. Fill coix seed into the abdominal cavity of male pigeon and seal it with bamboo stick. At the same time, two pigeons entered the boiling water pot and blanched until the skin contracted. In addition, the mother pigeon is cleaned, colored with maltose, oiled, fished out and put into a container, added with the original soup and soy sauce, and steamed in a cage until crisp and rotten; Then put the pigeons in a container, add the original soup and refined salt, and steam them in a cage until they are crisp and rotten. (3) Pour the original soup of red and white pigeons, place the pigeons side by side on a large flat plate, remove the bamboo sticks, shape, then put the boiled water bamboo, Chinese cabbage and mushrooms back into a boiling soup pot for cooking, place them separately from the ham slices, and line the pigeons. (4) Put the white soup and the red soup into the pot, thicken them and pour them on the red and white pigeons. Features: it looks like a mandarin duck, with two colors and two flavors, and its fragrance is mellow. "Hillbilly" grass pigeon raw materials: grass pigeon 1 piece (about 1 .500g), ginger 60g, onion1.50g, aged wine1.00g, cinnamon 50g, dried tangerine peel and clove 30g each, cinnamon 30g. Methods: (1) The pigeons were slaughtered, brushed, eviscerated, claws cut and beaked. Put the pan on fire, heat the vegetable oil to 50%, fry it in the oil pan until golden brown, and take it out; (2) washing and breaking ginger; Stir onion into juice; Divide the above spices such as star anise, cinnamon, clove and cinnamon into two parts, wrap them in gauze, put them in a pot and add water to boil for 2-3 hours until the fragrance is revealed; (3) Boil the fried pigeons in the old bittern soup, simmer for 1 hour, and take them out. After the old brine soup cools, soak the pigeons in the soup for 5 hours until the pigeon skin becomes brittle. Features: bright red color, crisp and slag-free, strong spicy taste and strong fragrance. Sticking pigeon material: 250g pigeon breast meat and 250g pigeon leg meat. Seasoning: chopped green onion, 20 grams of sesame oil, 40 grams of sesame sauce, 0/5 grams of Chili oil/kloc-,0/5 grams of sugar and mushroom sauce/kloc-,and 3 grams of pepper powder. Method: twine pigeon leg meat and pigeon breast meat with hemp rope, punch holes in the thick meat, and put it into the soup and boil it with slow fire. Then take out the pigeon meat and knock it loose with a special wooden stick, tear it into thick silk and put it on the plate. Mix onion, sesame oil, sesame paste, Chili oil, sugar and soy sauce in a wok, pour the prepared sauce on shredded pigeon, and then sprinkle with pepper. Stewed pigeon raw materials: 1 pigeon, 12 pigeon eggs, 1 sliced ginger, 2 shallots, proper amount of refined salt and yellow wine, a little soy sauce and monosodium glutamate. Methods: 1. Catch the pigeon, put its head in the water, pluck its hair dry and clean it with tweezers. Rinse in water once, take out internal organs, clean, fish out, chop off claws and wing tips, blanch thoroughly in a boiling water pot, fish out, clean again, put in a clean casserole, submerge with clear water, add onion and ginger, bring to a boil with high fire, and then turn to low fire for stewing. 2. Cook pigeon eggs in a water pot, take it out, peel off the shell, put it in a casserole, add yellow wine, refined salt and monosodium glutamate and stew until the pigeon meat is crisp and rotten, and then eat it out of the fire. Key points: after the pigeons are put into the casserole, they should be stewed slowly with low fire until the meat is crisp.