Ingredients: pigeon 1 bird, 2-3 mushrooms, 3 auricularia auricula, half a yam, 5-8 red dates, a little medlar, ginger, onion and cooking wine.

Practice: pour boiling water, add a little cooking wine to the water, put the pigeons in, remove the blood and foam, and take them out for later use. Heat the casserole with water until it boils, add ginger slices, onion segments, red dates, mushrooms and pigeons, and simmer 1 half an hour. 1 half an hour later, add Lycium barbarum and auricularia auricula and stew for another 20 minutes. Peel the yam, cut into pieces, simmer for 20 minutes until the yam is crisp and rotten, and season with salt.

Precautions for stewed pigeon soup:

1, stew is suitable for dried mushrooms, which contain more vitamin D than fresh mushrooms.

2, the right amount of Chinese herbal medicines, what can be put, what can not be put.

3. After stewing for half an hour on medium fire, it is better to simmer for more than 2 hours on low fire.

Nutritional value of pigeon soup;

There is a folk saying in China that "one pigeon wins nine chickens". Modern medicine believes that pigeon meat can strengthen the body and tonify the kidney, enhance vitality, nourish the brain and mind, improve memory, lower blood pressure, adjust blood sugar, maintain beauty, make the skin white and tender, and prolong life. Drinking pigeon soup in autumn and winter can enhance physical fitness, increase skin elasticity and improve blood circulation.

Baidu encyclopedia-pigeon soup