The first step should be to wash the pigeons and then blanch them in water. Many people made a mistake at the first step. They directly stewed the washed pigeons, which is not correct. We should blanch the pigeons first, pay attention to using cold water, turn off the fire after boiling, wait two minutes before taking them out, and then rinse them with cold water again, so as to make the pigeon meat stronger.

Pigeons are boiled in water and fried in oil pan, because the stewed soup is milky white. After frying, pour enough water into the pot, add gastrodia elata, red dates, ginger and medlar, boil over high fire, turn to low heat and stew for about an hour, and add some salt in the middle to make the soup more delicious. After adding salt, you can cook.

Through these simple steps, pigeon soup has no fishy smell. Remember that the first step is to roast the pigeons first, otherwise the stewed pigeon soup will have a strong fishy smell. In this case, pigeon soup is very tonic, but no one wants to drink it.

As long as you stew according to the method taught above, you can stew delicious pigeon soup.