2. Wash the dried tangerine peel and candied dates and put them into the casserole.
3, pigeons washed and cut into pieces.
4. Then put the pigeons into the spare mung beans and add a proper amount of water to the dried tangerine peel.
5. Turn on the high fire for 10 minute, and turn to the low fire for 1 hour.
6, then open the fire and add candied dates, and simmer for about 1 hour.
7. Finally, add a proper amount of edible seasoning.
Yam pigeon soup
Ingredients: squab, yam, red dates, medlar, ginger slices, cooking wine and water.
method of work
1, clean the pigeons and drain the water for later use;
2. Clean the old ginger and cut it into pieces for later use; Cut yam into large pieces for later use;
3. Put the pigeons in a big bowl and add medlar, red dates, ginger slices, yam and cooking wine;
4. Add appropriate amount of water;
5, steam on high fire 1 hour, or pressure cooker for 20 minutes.
American ginseng pigeon soup
Ingredients: squab, American ginseng, red dates, medlar and salt.
method of work
1, red dates are soaked and washed.
2, pigeons in the pot, add American ginseng and soaked red dates and half of medlar.
3. Add appropriate amount of water. Turn to high-grade fire, cover and stew.
4. After the soup is boiled, drain the floating foam.
5. Turn to low heat and stew for three hours.
6. Cook the remaining medlar for ten minutes.
7. Add appropriate amount of fine salt to taste before eating.
Ophiopogon japonicus wolfberry pigeon soup
Ingredients: Ophiopogon japonicus, Polygonatum odoratum, Adenophora adenophora, Lycium barbarum, candied dates, pigeons, soup bags and salt.
method of work
1, Radix Ophiopogonis, Rhizoma Polygonati Odorati and Radix Adenophorae, soak for one night, and clean; Rinse the medlar and candied dates.
2, pigeon meat and ginger slices are fished out with water, and blood foam is removed.
3. Put all the materials into the stew and add appropriate amount of water.
4. Then put the saucepan into the pot and add water half the height of the saucepan.
5. Boil the water with high fire, and then simmer for 2 hours.
6, add the right amount of salt before the pot, that is, soak 1 hour for standby.
2. Wash the dried tangerine peel and candied dates and put them into the casserole.
3, pigeons washed and cut into pieces.
4. Then put the pigeons into the spare mung beans and add a proper amount of water to the dried tangerine peel.
5. Turn on the high fire for 10 minute, and turn to the low fire for 1 hour.
6, then open the fire and add candied dates, and simmer for about 1 hour.
7. Finally, add a proper amount of edible seasoning.
Yam pigeon soup
Ingredients: squab, yam, red dates, medlar, ginger slices, cooking wine and water.
method of work
1, clean the pigeons and drain the water for later use;
2. Clean the old ginger and cut it into pieces for later use; Cut yam into large pieces for later use;
3. Put the pigeons in a big bowl and add medlar, red dates, ginger slices, yam and cooking wine;
4. Add appropriate amount of water;
5, steam on high fire 1 hour, or pressure cooker for 20 minutes.
American ginseng pigeon soup
Ingredients: squab, American ginseng, red dates, medlar and salt.
method of work
1, red dates are soaked and washed.
2, pigeons in the pot, add American ginseng and soaked red dates and half of medlar.
3. Add appropriate amount of water. Turn to high-grade fire, cover and stew.
4. After the soup is boiled, drain the floating foam.
5. Turn to low heat and stew for three hours.
6. Cook the remaining medlar for ten minutes.
7. Add appropriate amount of fine salt to taste before eating.
Ophiopogon japonicus wolfberry pigeon soup
Ingredients: Ophiopogon japonicus, Polygonatum odoratum, Adenophora adenophora, Lycium barbarum, candied dates, pigeons, soup bags and salt.
method of work
1, Radix Ophiopogonis, Rhizoma Polygonati Odorati and Radix Adenophorae, soak for one night, and clean; Rinse the medlar and candied dates.
2, pigeon meat and ginger slices are fished out with water, and blood foam is removed.
3. Put all the materials into the stew and add appropriate amount of water.
4. Then put the saucepan into the pot and add water half the height of the saucepan.
5. Boil the water with high fire, and then simmer for 2 hours.
6, add the right amount of salt before the pot.