Recipe 1 for stewed pigeon soup

Ingredients

1 pigeon, 2-3 mushrooms, 3 fungus, half a yam, 5-8 red dates , a little wolfberry, ginger, green onion, cooking wine

Method

1. Pour boiling water, add a little cooking wine to the water, put the pigeon in, remove the blood and foam, take it out and set aside;

2. Heat the water in a casserole until it boils, add ginger slices, green onions, red dates, mushrooms and pigeons, turn to low heat and simmer for 1 and a half hours;

3. 1 and a half After an hour, add the wolfberry and fungus, and simmer for another 20 minutes;

4. Peel the yam, cut into pieces, and simmer over low heat for 20 minutes, until the yam is crispy, add salt to taste.

The auxiliary ingredients can be added or subtracted according to your own preferences. The taste is light, which is very suitable for spring nourishment.

Method 2, pigeon stewed with wolfberry

Ingredients

1 pigeon, 20 grams of wolfberry, appropriate amount of salt

Method

1. Clean the pigeons and cut them into several large pieces with kitchen scissors.

2. Add an appropriate amount of water to the ceramic pot, bring it to a boil, put the pigeon meat pieces in, wait until the water boils, and skim off the foam on the surface.

3. Add wolfberry, simmer slowly for about 1 hour, add appropriate amount of salt and cook briefly.

Method 3, jujube and pigeon soup

Ingredients

Pigeon, red dates, several slices of bacon, chicken essence, salt, cooking wine, fungus, onion and ginger, Sesame oil

Method

1. Kill the pigeons alive, cut them into large pieces, put them into a pot, add half a pot of water, pour in cooking wine, green onion and ginger, and cook for 40 minutes.

2. Add the soaked fungus, bacon slices, and red dates, and continue cooking until the pigeon meat is cooked and soft.

3. Add salt and chicken essence to taste, add scallions, and drizzle a spoonful of sesame oil to enhance the aroma.

Method 4, stewed squab

Ingredients

1 squab, some pigeon eggs, ginger slices, garlic, dried hawthorn

Method

1. Cut the processed pigeons into pieces, wash them, put them into a cold water pot and bring to a boil over high heat, then turn down the heat to low

2. Use a mesh spoon to skim off the scum and impurities. , add ginger slices, garlic and dried hawthorn, simmer over low heat for about 1 hour

3. (You can add some cooking wine. I think the cooking wine will make the soup look less clear, so I didn’t.

4. Add it.)

5. Peel the cooked pigeon eggs. (The shell of pigeon eggs is very thin and difficult to peel. Slowly crack the whole eggshell.

6. Peel it again.)

7. Before serving. Add salt and a little sugar to taste at 15 minutes, turn off the heat and pour in the pigeon eggs