Cooking steps
Step 1/9
The killed pigeons bought in the market (smothering, not bleeding) are washed by themselves to remove local fine hairs and the like. If you kill yourself, the correct way to kill pigeons is to suffocate in water. This can ensure that nutrients are not lost. If you feel too cruel, you can also pour white wine into the pigeon's mouth, and the pigeon will die after a while.
Step 2 of 9
Dove meat is stuffy and bloody. 1. After drowning the pigeon in water, let it stand for about half an hour, and then scald the hair and remove the internal organs after the blood solidifies. 2. Fill the pigeons with 20 ml of high-alcohol liquor and get drunk. It is also necessary to let them stand for half an hour before removing hair and viscera.
Step 3/9
Pigeons eviscerate, cut PP, chop it in half, and pour a proper amount of cooking wine before fishy.
Step 4/9
The pigeon meat pieces are fished up after boiling water (flying water). Put it in the casserole again.
Step 5/9
Add cold water (tap water) to the casserole and bring it to a boil. It is best to add enough water to the soup at one time. When the water boils, remove the lid and the fire will continue to burn.
Step 6/9
At this time, there will definitely be some oil, water, protein and fat floating on the soup. Take a spoon and slowly scoop all these things clean. Just make the whole soup clear.
Step 7/9
Then add the prepared red dates and medlar.
Step 8/9
At this time, simmer for an hour, then add appropriate amount of salt and stew for about half an hour. The older the pigeon is, the longer it takes to stew. You can prick the pigeon meat with chopsticks, as long as it can be easily pierced at one time.
Last step
Pigeon soup is ready, especially suitable for lying-in women and patients after operation.