The whole pigeon; After washing pigeons, soak them in water and ginger slices for 30 minutes. Soak Radix Astragali, Rhizoma Polygonati Odorati and Radix Codonopsis for 30 minutes respectively, and the lotus seeds only need to be washed. Pigeon is a nutritious food raw material. Its meat is delicate, high in protein and low in fat, and its fat content is only three thousandths. Pigeon meat is also rich in trace elements, and the contents of vitamins A, B and E are higher than other meats. Wash the squab first. If the pigeon wants to taste sweet and not fishy, the first step must be to clean the pigeon's abdominal organs and head and neck, because the pigeon's abdominal organs are special.

So, should we use old pigeons or young pigeons to stew pigeon soup? Do you want to roast the pigeons? What condiments can be added to pigeon soup and what condiments can't be added? Stew pigeon soup in cold water, soak pigeons in clear water for half an hour, and remove blood. Rinse thoroughly under running water. Wash ginger slices and shallots and tie them. Cooking wine, red dates and medlar for use. Pour the right amount of water into the pot, and pigeons can certainly blanch it. The pigeon soup after blanching is very clean and particularly fragrant. Many people worry that nutrition will be lost. It's just intuition.

According to research, even after two hours of stewing, pigeon meat can still retain 90% nutrients, especially if it is blanched in such a short time. Pigeons are ruddy and tender, rich in muscle fiber and low in fat. Old pigeons have delicate muscle fibers and high content of muscle fat and protein. As far as cooking is concerned, both old pigeons and young pigeons can make soup, just control the time. Because the old pigeon is high in fat and protein, and the soup is more fragrant and mellow, it will take longer to stew.

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