Bleach the pigeon soup before stewing it: put the pot under cold water → take it out when the water boils → rinse with tap water → put it in a casserole and stew it. Is this process appropriate?

I personally think the above process is correct.

Stew pigeon soup

You need to prepare the following ingredients: pigeon, red dates, wolfberry, salt, ginger slices

Operation steps:

No. Step one: Prepare a fresh pigeon. When you buy the pigeon, the merchant will clean the pigeon. When we come back, rinse it and chop the pigeon into small pieces. If you like to stew it whole, there is no need to cut it into pieces.

Step 2: To stew pigeon soup, should you stew it directly in the pot or blanch the water first? My answer is that it needs to be boiled. If it is not blanched, although the nutritional value is retained, the fishy smell will be strong and difficult to drink. Moreover, the pigeons need to be marinated with an appropriate amount of cooking wine and salt for 5 minutes beforehand, and then blanched in a pot. This can not only remove the blood and water in the pigeon meat, but also play a role in removing the fishy smell. Be sure to rinse the pigeon meat with clean water so that the pigeon meat will be firmer.

Step 3: Put the pigeons into the pot, add water and start heating. After boiling, take the pigeons out, rinse them, and drain them. If you want the pigeon meat to taste more fragrant, you can fry it with oil in advance, then put it in a casserole, add an appropriate amount of ginger slices, then pour in enough water, cover the pot and start stewing.

Step 4: After boiling the water over high heat, turn to low heat and continue to stew for more than 2 hours. The longer the stew time, the more fragrant and nutritious the pigeons will be.

Step 5: When the time is up, we add red dates to it and continue to simmer for 10 minutes. Finally, add salt and wolfberry, stir and turn off the heat.