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Why do you have to cook pigeon soup in casserole?
Casseroles are characterized by poor thermal conductivity, but this is its outstanding advantage. Can keep the food and soup in the pot slightly boiling for a long time. Because the fire is small, the time is long, the meat can be cooked, and the soup is delicious, which is very unique.

Ingredients: 2 pigeons, 5 red dates, 2 tablespoons of Lycium barbarum, round meat 10, a handful of Agrocybe aegerita 1 0, 6 codonopsis pilosula, 4-5 pieces of Chinese yam and 4 pieces of Beiqi.

Steps:

1. Boil hot water in the pot, pour in 1 teaspoon of white wine, cook the squab until it bleeds, pour out the water, and wash the squab;

2. Tie the shallots into knots, cook them with the young pigeons, and put the ginger slices into the casserole together;

3. Bring to a boil with high fire, add mushrooms, red dates and Chinese herbal medicines, and stew for one and a half hours with low and medium fire;

4. Peel and cut the yam, put it into the pot with medlar, continue to stew for half an hour, and add salt.