1 is rich in protein and low in fat, and the contents of calcium, iron, copper and vitamins A, B and E are higher than those of chicken, fish, cattle and mutton. Pigeon liver contains the best bile, which can help the human body make good use of cholesterol and prevent arteriosclerosis. Folk call pigeons sweet-blooded animals, and people with anemia will help restore their health after eating them.

2, pigeon meat is easy to digest, has the functions of nourishing and benefiting qi, expelling wind and detoxifying, and has a good tonic and therapeutic effect on weakness, blood deficiency amenorrhea, dizziness and mental fatigue, and memory loss decline after illness, so there is a folk saying that one pigeon is better than nine chickens.

3, you can eat pigeon meat in moderation, or drink pigeon soup, it is best not to eat too much at a time, not more than one, and not to eat too often.

The practice of pregnant women eating pigeon meat

Stewed pigeon in butter

Ingredients: squab, carrot, onion, celery, salt, spicy soy sauce, butter, pepper, chicken essence, cooking wine, fragrant leaves, starch and red wine.

Production method:

1 Cut onion, celery and carrot into pieces and put them into a container, add salt, spicy soy sauce, pepper, chicken essence and red wine, grab the juice by hand, and then put the squab into pickling for half an hour.

2. Add butter to the pressure cooker, stir-fry the marinated pigeons until the surface changes color, add appropriate amount of boiling water, add vegetables and a little fragrant leaves of the marinated pigeons, cover and press 15 minutes.

3. Take out the pigeon after opening the lid, take out a part of the soup in the pot and put it in the wok. Add pepper and starch, thicken it, add butter and stir-fry it into thick juice and pour it on the pigeon.