Instruments: pigeon, astragalus, wolfberry;

Practice

1, pigeon please store dealt with, chopped into small pieces, soaked in water for a while, rinsing, filtering out the blood; cold water in a pot, the water boiled, and then cook for a minute or two, fish out the pigeon meat, in the flow of warm water to remove the froth, draining the water;

2, astragalus 3

3, rice cooker or health cooker, put the treated pigeon meat, add the right amount of water, put the astragalus, stewing for about an hour, turn off the fire, add the wolfberry, the use of soup, high temperature will be the wolfberry soaking; soup is not hot mouth, add salt to taste, can be eaten.

Tips

1, the soup can also add red dates, honey jujube, etc.;

2, pigeon can also be stewed as a whole;

3, the herbs can also be replaced with ginseng, angelica, and so on; it is recommended that according to their own physique, consult with a Chinese medicine practitioner.

Pigeon soup with shiitake mushrooms and wolfberries

Raw materials: 1 pigeon (old), 10 dried shiitake mushrooms (on the small side), 20 wolfberries.

Practice

1. clean pigeon, cold water into the casserole, put a little onion and ginger and cooking wine, boil over high heat, skim off the floating powder, add soaked soft washed dry mushrooms, small fire Dun 3 hours, or into the pressure cooker pressure 50 minutes.

2. Pigeon stew crispy after adding wolfberry, seasoned salt. Ready to go out of the pot can be.

Special tips: because the stew is longer, the water must add a lot of many, it is recommended to use a larger casserole, will be filled with water to the highest water level line.

The practice of pigeon soup with yam

Raw materials: pigeon, yam, jujube, wolfberry, ginger, cooking wine, water.

Practice

1. Pigeon sorted out, drained and set aside.

2. Clean and cut the ginger into slices and spare; cut the yam into large pieces and spare.

3. Put the pigeon in a large bowl, add wolfberries, jujubes, ginger, yam, cooking wine.

4. Add appropriate amount of water.

5. Steam on high heat for 1 hour, or pressure cooker for 20 minutes.

Special tips:

1. Pigeon meat is rich in protein and a variety of trace elements, and the fat content is very low, there is a "pigeon is better than nine chickens," said. Pigeon meat has the effect of tonifying the liver and kidney, benefiting the blood, clearing away heat and detoxification, strengthening the brain and tonifying the mind, lowering blood pressure and sugar, and nourishing the skin and beauty.

2. Yam: yam is rich in nutrients, with the spleen and stomach, good lungs, cough, lower blood sugar effect, often eat very good for the body. Yam needs to be soaked in salt water immediately after slicing to prevent it from turning black. One of my favorite vegetables is yam.

3. Nourishing red dates, wolfberries and yam, together with pigeon stew, very nutritious, cold season, more for the family to prepare such a beautiful soup.