Lycium barbarum and pigeon soup

List of Chinese herbal medicine ingredients in the soup: Adenophora 5g, Angelica dahurica 5g, Codonopsis pilosula 5g, lentil 10g, wolfberry 10g, barley 40g, red dates 25g, yam 5g, lily 5g, lotus seed 5g

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These are Chinese herbal medicines that are very beneficial to women. If you like to make soup, you should always keep them.

You also need some seasonings: 10g onion, 10g ginger, a little salt

Preparation method:

Wash various Chinese herbal medicines; cut the onion and ginger into sections for later use; fresh Doves are washed.

Boil the whole pigeon in cold water (flying water), remove the blood and set aside.

Submerge the pigeons with water in the casserole, bring the onion, ginger and various medicinal materials to a boil, then change to a simmer and continue to simmer for 1 hour.

After cooking, add a little salt to taste. It will be delicious when eaten as meat or in soup.

Preparation time: about 1.5 hours

Tips: The taste of wolfberry and pigeon soup is very delicious. You don’t need to add a lot of seasonings when drinking, just a little salt.

Comments: The unique fragrance of Chinese herbal medicine always echoes in the soup, making you intoxicated with the warm and nourishing feeling of drinking the soup.

cinderel1a, 2008-07-16 11:25 Reported dish name: Stewed pigeon with ginseng

Main ingredients: 2 pigeons, 200 grams of ribs, 2 green onions, ginger 2 slices, 5g MSG, 5g refined salt, 7.5g ginseng slices, 600g soup.

Method: 1. After the squab dies, remove its hair, open its back and remove its internal organs, cut off its head and toe tips, wash it and break its foot and neck bones with the back of a knife. 2. Chop the ribs into sections. Fold the ginger and green onions separately, put them in boiling water and roll them thoroughly, then add the squab water. Take out the squab and rinse it with water. Do not use the ginger and green onions. 3. Put the squab into the stew pot and add the soup. Place the pork ribs on top of the squab, put it in a steamer and stew until soft (fire thought), filter the soup and pour it back into the stew pot. Put the ginseng into a small stew pot, add water and stew separately for 2 hours. Pick up the ribs from the squab cup. Pour the ginseng slices and soup into the squab cup, add MSG and refined salt, put it in the steamer for 15 minutes, take it out and serve.

Features: The soup is fresh and the meat is tender and smooth, nourishing and strengthening the body.