Seasoning: 500 grams of bone soup, chicken essence, onion, ginger, salt, tin foil.
The practice of ginseng pigeon soup;
1. Put the squab into the sink and drown for 5 minutes until it dies. Remove all hair and internal organs, boil water to remove blood, and wash it for later use; Cleaning wild ginseng, and soaking in clear water until soft; Wash red dates and medlar and soak them in warm water.
2. Take a clay pot, fill it with bone soup, add pigeons, ginseng, red dates, medlar, ginger and onion, seal it with foil paper, put it on charcoal fire and stew it for 5-6 hours. Untie the foil paper, remove the minced onion and ginger, and add salt, chicken essence and white pepper to taste.
Characteristics of ginseng pigeon soup: the soup is orange and yellow, enriching blood and strengthening the body.
Reminder:
1. Pigeons should be drowned with tap water and are not suitable for slaughter.
2. Simmer with clay pots and charcoal for better nutrition and taste.
Eating ginseng pigeon is beneficial to the physical and mental health of human body. Therefore, ginseng pigeon soup has attracted many people's attention. I feel that drinking ginseng pigeon soup often not only makes the skin cost-effective, but also supplements the nutrition that the body needs. The above is a detailed introduction. You can learn it well as soon as possible. In the case of learning, you can also add some auxiliary materials according to your own ideas to make the taste closer to your own regulations.