The pigeon is stewed for 1 hour; the old pigeon is stewed for 1.5 hours. If you are using pigeon to stew pigeon soup, it is recommended to stew for about 1 hour, if the stew is too short, the soup is not high in nutrition and fresh; old pigeon meat is more firm, need to be stewed longer than pigeon, it is recommended that after boiling over high heat, stewed over medium-low heat for about 1.5 hours. But don't stew too long, it will destroy the protein and vitamins in the soup and reduce the nutrition.

Depending on the situation.

Squab: Stew for 1 hour. If you are using squab to stew pigeon soup, then it is recommended to stew for about 1 hour. The main reason why squab soup should be stewed for so long is to stew out the protein, collagen, fat, vitamins and other nutrients in the squab meat, so that they can dissolve in the soup and increase the nutrition and freshness of the soup, if the stewing time is too short, the soup will not be as nutritious and not as fresh as it should be.

Old pigeon: stew 1.5 hours. Old pigeon meat is relatively firm, want to pigeon meat stew, the nutrients stew out, need to be stewed longer than pigeon, the general recommendation of the large fire boil, medium-low fire stew about 1.5 hours. But do not stew too long, stewing for a long time will destroy the protein and vitamins in the soup, reduce the nutrition.