Pigeon soup is used by many women to give milk food, indicating that pigeon meat is rich in nutrients. Pigeon meat is not only tender, but also has the effect of replenishing blood, nourishing Yin and tonifying the kidney. Pigeon soup has such a good health effect, the skill of stewing soup is very important. How to stew pigeon soup is the most nutritious? What is the most nutritious way to stew pigeon meat? Pigeon has a high nutritional value and is good when stewed. Adding other ingredients will spoil the delicious flavor of pigeon soup. If the subjects particularly like certain ingredients, they can wait for the pigeon soup to finish stewing, take some of the soup and those ingredients and cook them again. The leftover pigeon soup will keep its original flavor and can be reused next time.

Here is a brief description of how to make pigeon soup.

Required ingredients:

Squab, onion, ginger, peel, salt, chicken essence, cooking wine.

Exercise:

1. Wash the young pigeon, cut the onion into pieces, slice the ginger and wash the peel.

2. Add water to the pot, add cooking wine, ginger slices and pigeon, heat until the water boils, skim off the foam.

3. Soak the blanched pigeon in cold water.

4. Take another casserole dish, add the water, add the ginger and onion, bring to the boil over high heat and simmer for 1 hour.

5. Turn off the heat and season with salt and chicken seasoning, then cover and simmer for 15 minutes.

Tips:

1. Make sure you don't put chili pepper and star anise when making pigeon soup, or the soup will lose its flavor.

2. Pigeon that has been blanched in water is easy to cook after passing through cold water.

3. Adding tangerine peel can remove the fishy flavor and make the meat soft and rotten.

There is a saying in Chinese folklore that "one pigeon is better than nine chickens". Modern medicine believes that pigeon meat can strengthen the body, tonic kidney and brain, improve memory, lower blood pressure, regulate human blood sugar, beauty, keep skin white, prolong life. Drinking pigeon soup in fall and winter can strengthen your body, increase skin elasticity, improve blood circulation and make you beautiful in winter. There is one more thing you need to pay attention to when stewing pigeon, which is to stew slowly over low heat to maximize its nutrition without loss. Add goji berries, red dates and so on. The soup will have a sweet flavor and taste better.

I personally do not choose high starch content dishes such as yam when stewing pigeon soup, so that the quality of pigeon soup will be clearer, and drinking it will not be raw in this way, refreshing and not greasy.