Chinese herbal medicine ingredient list: Radix Adenophorae 5g Radix Angelicae Dahuricae 5g Radix Codonopsis 5g Lentil 10g Lycium barbarum 10g Coicis Semen 40g Jujube 25g Yam 5g Lily 5g Lotus Seed 5g Onion 10g Ginger 10g Salt a little.

Production method:

Wash all kinds of Chinese herbal medicines; Cut onion and ginger into sections for later use; Wash fresh pigeons.

Cook the whole pigeon in cold water (flying water) and remove the blood powder for later use.

Blanch pigeons in a casserole, boil onions, ginger and various medicinal materials, and then simmer 1 hour.

Add a little salt to taste when cooking, and it is delicious to eat meat and soup after cooking.

Production time: about 1.5 hours.

Secret: Lycium barbarum pigeon soup is delicious. You don't need to put a lot of seasoning when drinking, just put a little salt.

Comments: The unique fragrance of Chinese herbal medicine always reverberates in the soup, which makes you intoxicated in the warm feeling of nourishing soup.

[2] cloud leg pigeon soup

Ingredients: main ingredients: 4 live pigeons in bird's nest, cloud leg slices 100g, chicken 150g.

50g of seasoning wine, 20g of onion and ginger, 5g of salt, 5g of monosodium glutamate and 800g of chicken soup.

Features: Silver red, original flavor, fragrant and delicious.

Production method:

(1) Slaughter live pigeons, blanch them thoroughly with hot water, take out their internal organs, put them in a boiling water pot, take them out and drain them, and put them on a plate.

(2) Put the onion, ginger and cooking wine into a plate, steam them in a drawer until they are 70% rotten, take them out (original juice for use), remove the bones (bone for use), put the meat on one side of the soup bucket, and put the slices of cloud legs on the other side.

(3) Chop the chicken into minced chicken, put it in a bowl, and add onion, ginger and 250g water.

[4] Stewed pigeon with gastrodia elata.

Ingredients: pigeon 1 gastrodia elata, ham 5g, shallot 10g, ginger 3, 1 small piece.

Seasoning: 3 tablespoons cooking wine 1 small spoon refined salt 1 small spoon monosodium glutamate.

working methods

1. Slaughter and wash pigeons and blanch them in boiling water; Sliced ham; Wash onions and knot them; Wash ginger and slice;

2. Put squab, ham, gastrodia elata, broth, cooking wine and onion ginger into a bowl, steam in a steamer for 2 hours, take out, remove onion ginger, and season with salt and monosodium glutamate.

Features: delicious, calming wind and relieving spasm.

[5] Stewed pigeon with white fungus and dried tangerine peel

Features:

It tastes fresh and has the effect of nourishing yin and tonifying lung.

Materials:

Two young pigeons (each weighing about 400g, tremella fuciformis 100g, dried tangerine peel 10g, refined salt 10g, monosodium glutamate 5g, chicken essence 2g and broth 750g).

Production method:

Pigeons are slaughtered and washed, chopped, soaked in boiling water for 2 minutes, washed with clear water and put into a soup bowl.

Wash and cut the water-soaked tremella into pieces, put it in a boiling pot, put it in a soup bowl, and then add the water-soaked dried tangerine peel.

Put the pot into medium fire, bring the broth to a boil, add salt, monosodium glutamate and chicken essence, stir well, rush into the soup bowl, and steam in a steamer for 30 minutes until cooked.

[6] Stewed squab with Fritillaria and Pear.

Raw materials:

Fritillaria cirrhosa 10g, 2 pears, pigeon 1 one, salt, wine and ginger.

Method:

1. Wash Fritillaria Fritillariae Cirrhosae, peel and core raw pears, cut into pieces, remove hair and viscera from pigeons, and wash.

2. Add seasonings such as salt, wine and ginger according to taste, stew them in water together, and eat them after cooking.