Yam pigeon soup can be eaten overnight if it is properly preserved. Suggest how much to cook and eat next time. Let's take a look at the practice of yam pigeon soup.

Yam pigeon soup

1. First, we prepare two pigeons for slaughter, wash them with clear water to remove the residual impurities and blood, and then chop off the toes and buttocks for later use.

2. Cut green onions and ginger; Peel two carrots and cut them into uniform hob blocks. The ingredients of the stew can be cut slightly larger and more resistant to stewing. Slice two yams and put them with carrots for later use.

3. Boil the water in the pot. After the fire boils, put the pigeons in and cook them, remove the fishy smell and impurities, cook for about 1 min, and take them out for later use.

4. Prepare a pressure cooker, add onion and ginger slices, add yam and carrot, then add pigeon, and add appropriate amount of hot water, the amount of which is equal to that of pigeon. Then add some salt to increase the bottom flavor, add ginseng and red dates, and stew for 40 minutes first.

After 5.40 minutes, remove the pneumatic valve to deflate, then open the lid to taste, add monosodium glutamate, chicken powder and a little pepper, stir to melt the seasoning, and continue to cook until the soup is boiling and delicious.