Pigeon potatoes are to be blanched.

Most people think that pigeon blood is the most complementary so do not blanch, this is wrong, if you do not blanch this pigeon soup drink up fishy heavy, not fresh, then do not say nourishing, that is, to drink all drink, so it is a little bit of blanching, blanching before we have to give it a soak, the inside of the blood soaked out, soaked and complex after the complexity of salt and cooking wine marinade a little so that it can be put into the pot. into the pot blanching, so as to ensure that the pigeon soup a little fishy are not, but also special flavor.

Potato stew pigeon practice

Main ingredients: pigeon 1, potato 1.

Accessories: 2 pieces of asparagus, 1000 grams of pure water, green onion leaves a little.

Seasoning: salt 1 gram.

Steps:

Pigeon clean.

Blanch in boiling water.

Brown can be.

Put two pieces of asparagus.

Put a few reishi.

Put pigeon and pure water.

Open the pot and cook for 20 minutes.

Peel and wash the potatoes and cut into pieces.

Put potatoes and salt, stew for 20 minutes.

Cut chopped green onion.

Stewed pigeon soup with chopped scallions.

Put the plate on the table.