How to make yam stewed pigeon soup:

1. Clean the pigeons, drain the water and set aside;

2. Clean and cut the ginger into slices and set aside ;Cut the yam into large pieces and set aside;

3. Put the pigeon in a large bowl, add wolfberry, red dates, ginger slices, yam, and cooking wine;

4. Add appropriate amount of water ;

5. Steam over high heat for 1 hour, or in a pressure cooker for 20 minutes.

Nutritional value:

1. Pigeon meat is delicious and nutritious. The protein content in its meat is as high as 22.2%; it also contains a variety of vitamins and minerals, as well as lecithin, hormones and a variety of amino acids necessary for the human body. Quail meat is a typical high-protein, low-fat, low-protein food. It is especially suitable for middle-aged and elderly people, as well as patients with hypertension and obesity. Quail eggs have higher nutritional value. Compared with eggs, quail eggs have 30% higher protein content, 20% higher vitamin B1, 83% higher vitamin B2, 46.1% higher iron, 5.6 times higher lecithin, and contain vitamin P and other ingredients. Quail meat and eggs are not only nutritious and nutritious, but also a good medicine for treating many diseases.

2. Pigeon meat contains higher nutrients than many poultry meats, protein is 21%-22%, fat is only 2%-3%, energy is 5.02 megajoules, and it contains what the human body needs 16 of the 21 kinds of amino acids have a cumulative main amino acid content of 16.91%. The content of eight essential amino acids for the human body, including lysine and methionine, is greater than 8.43%. Glutamic acid and aspartic acid are two factors that determine the taste of meat. The amino acid content reaches 3.36%, which is the main reason why the pigeon meat tastes sweet and delicious.