2. The practice of stewed pigeon soup: boil hot water in the pot, pour in 1 teaspoon of white wine, put the pigeons in the pot and cook until they bleed, pour out the water and wash them. Tie shallots into knots, put them in a casserole with squab and ginger slices, bring them to a boil with high fire, add mushrooms, red dates and Chinese herbal medicines, and stew them for one and a half hours with medium and low fire. Peel and cut the yam, put it into the pot with medlar, continue to stew for half an hour, and add salt.
3. Pigeon meat has high protein content, high digestibility and low fat content, which is the most suitable meat for human consumption. In addition, pigeon meat contains more calcium, iron, copper and vitamins A, B and E than chicken, fish, beef and mutton. Dove meat is also rich in pantothenic acid, which has a good effect on alopecia, gray hair and premature aging. Pigeons contain more branched-chain amino acids and arginine, which can promote the synthesis of protein in vivo and accelerate wound healing. Dove kneading can promote metabolism, supplement rich amino acids and minerals, and improve immunity. It is a good health food. Such dietotherapy can play a role in tonifying kidney, resisting aging and invigorating qi and blood.