First, stew pigeon soup.

Exercise:

1, blanch, take a cooking wine bath, and then take a hot bath in the pot.

2. Then it became my delicious soup.

Second, Cordyceps, Lycium barbarum and pigeon soup

Ingredients: an old pigeon, 5 grams of Lycium barbarum, 5 grams of red dates 10, 5 grams of adenophora adenophora, 5 grams of angelica dahurica, 5 grams of codonopsis pilosula, 0/0 grams of coix seed/kloc-0, 3 strips of cordyceps sinensis and 5 ml of cooking wine.

Production method:

1. Clean pigeons and cut them in half for later use;

2. Cook a pigeon in a cold water pot, remove the blood powder, and remove it for later use;

3. Put the pigeons in a casserole and add boiling water to drown the meat; Adding Fructus Lycii, Fructus Jujubae, Radix Adenophorae, Radix Angelicae Dahuricae, Radix Codonopsis, Coicis Semen and cooking wine;

4. Cook squab with high fire, and then turn to low fire for more than 3 hours;

5. Put the pigeon soup into a bowl and add Cordyceps.

Third, medlar pigeon soup

Ingredients: pigeon, cooking wine, ginger, gastrodia elata, medlar and salt.

Steps:

1. Clean pigeons, cut PP, clean them, cook them with cooking wine and ginger slices in a boiling water pot, and then take them out and clean them.

2. Add enough water to the saucepan, and add ginger slices, onion segments, gastrodia elata and pigeons.

3. After the fire boils, turn to low heat and simmer until the pigeons are cooked.

4, sprinkle a handful of medlar, add salt to taste, and then stew 15 minutes.

PS:

The time of stewing pigeon soup should be adjusted according to the different raw materials of pigeons. The older the pigeons are, the longer the stewing time will be. I stewed this pot for three and a half hours.

Stewed pigeon is easy to poke with chopsticks.

Four, yam pigeon soup

Ingredients: squab, yam, red dates, medlar, ginger slices, cooking wine and water;

Production method:

1, wash pigeons and drain water for later use;

2. Wash the ginger and cut it into pieces for later use; Cut yam into large pieces for use;

3. Put the squab into a big bowl, and add Lycium barbarum, red dates, ginger slices, yam and cooking wine;

4. Add a proper amount of water;

5. Steam on high fire 1 hour, or pressure cooker for 20 minutes;

Five, mushroom medlar pigeon soup