Pigeon soup practice

1, pour boiling water, add a little wine in the water, the pigeon into the blood water to remove the foam, fishing, to be used;

2, casserole water heated to boiling, into the ginger, scallion, jujubes, mushrooms, pigeons, turn the heat to simmer for 1 and a half hours;

3, 1 and a half hours. After the Chinese wolfberry, fungus, and then stewed for 20 minutes;

4, yam peeled, cut into pieces, stewed over low heat for 20 minutes, to the yam is crispy, add salt to taste can be.

Pigeon soup stew practice two

Ingredients: a pigeon, ginger moderate, wolfberry moderate, green onion moderate, salt moderate, chicken essence.

1, a pigeon, wolfberry, ginger.

2, boil the right amount of water, constantly pouring the pigeon's whole body rinse again, pigeon is very clean, so there will not be a lot of foam.

3, the pigeon's internal organs also blanch a little.

4, viscera into the pigeon stomach, into the iron bowl, add the right amount of water, ginger.

5, cover the lid, simmer for two hours.

6, stewed into the appropriate amount of wolfberry.

7, drink before putting the right amount of salt and chicken seasoning can be.

Pigeon soup practice three

Materials: a pigeon, goji berries 5 grams, 10 grams of jujubes, 5 grams of salvia, 5 grams of Angelica dahurica, 5 grams of ginseng, 10 grams of Coix lacryma, Cordyceps sinensis 3, 5ML of cooking wine.

Production method:

1, the pigeon is cleaned and cleaned, cut into two halves standby;

2, put only pigeon in a pot of cold water to boil, remove the end of the blood and then fished out and spare;

3, put the pigeon in a casserole, add submerged meat boiling water; add wolfberries, jujubes, salvia, Angelica dahurica, Codonopsis, Coix lacryma, cooking wine;

4, pigeon with a large fire to cook, and then turn to medium-low fire stewed for 3 hours or more;

5, will be the pigeon soup served in a bowl, and then The first thing you need to do is to put in the wormwood and then put it in the bowl.