Ingredients: pigeon 1 piece, carrot 1 piece, corn cob, ginger 1 piece, 2 scallions, 30g Euryale euryales, 0g yam100g, 3g salt and 0g shallot10g.
Stewed pigeon soup method:
1. First, wash the pigeons by scalding water, cut their bellies to remove internal organs, remove their heads, nails and buttocks, and then wash them for later use.
2. Cut the carrot hob into pieces, cut the yam and corn into sections, then cut some ginger and onion sections, wash a teaspoon of Euryale ferox with clear water, and put them all on a plate for later use.
3. Pigeons in cold water, add ginger and onion, boil and skim off the floating foam.
4. Clean the floating foam, remove it and put it into a pressure cooker, add onion and ginger and cut various ingredients, and finally pour in Euryale ferox and appropriate amount of water.
5. After all the ingredients are put into the pressure cooker, stew them according to the fresh fragrance for 45 minutes.
6. When the time is up, bring the salt and shallots into the pot and stir well.
7. After stewing in the pressure cooker, the pigeon meat is delicious, soft and rotten, and it is easy for the elderly and children to digest. The corn and carrots in the ingredients are full of delicious soup.
Tip: Because pigeons are hot foods, you should avoid eating them with hot foods such as beef, mutton and durian, so as not to aggravate the heat in the body and cause symptoms such as getting angry. Pigeon soup is hot, which is easy to get angry, like cold and afraid of heat, and often blushes. People in love sweating had better not eat it.