How to stew pigeon is as follows:

Materials: pigeon, green onion, ginger, cooking wine.

1, remove the pigeon from the viscera and clean it, and stuff the ginger and green onion into the belly of the pigeon.

2, the pigeon into the casserole, pour cool water did not exceed the pigeon.

3, large fire boil, add cooking wine, turn small fire stew can be.

Pigeon soup notes

1, pigeon soup stewed out of the good, complementary or not, the selection of pigeon is particularly critical. Pigeon meat color red, tender meat, muscle fiber full, low fat content. The old pigeon muscle fiber is fine and dense, high fat content. As far as cooking is concerned, pigeon and pigeon can be made into soup, only the stewing time is different. Because the old pigeon protein, fat content is high, so the stewed soup is more flavorful, stewing time will be longer.

2, pigeon to blanch, blanched pigeon stew out of the soup is very clean, soup color yellow, and especially fragrant. Many people worry that the nutrition will be lost, in fact, not. Now are feed fed out of poultry meat, inevitably additives, hormone components, blanching can be cooked bleeding water, so eat more secure, more healthy.