What else should I put in Chuanbei pigeon soup?

Speaking of pigeon soup, many people like it very much. Pigeon soup is different from chicken soup. Chicken soup can be savored when stewed, and pigeon soup must be added with a lot of accessories, otherwise the stewed soup tastes very bad. But pigeon soup is different from chicken soup, and its nutritional value is also different.

After beginning of winter, the weather suddenly became very cold. At this time, it is most appropriate to drink nourishing health soup to improve the body's immunity. There has been a saying among the people that "one pigeon wins nine chickens". We can't prove whether this statement has scientific basis, but the nutritional value of pigeons can't be underestimated. The nutritional value of stewing soup with it is at least three times that of chicken soup. It is not only a precious delicacy, but also a high-quality nourishing product. In addition, it is a high-protein and low-fat food, so you don't have to worry about getting fat if you eat too much. Early winter is the best place to drink pigeon soup. The stewed pigeon soup is fresh and tender, and my daughter drinks a big bowl every time! My family also likes pigeon soup.

So when stewing this pigeon soup, do pigeons need to blanch? Some people say that pigeons must be drowned, so that they won't smell after drowning. Is that really the case? I'll tell you the most correct way to stew pigeon soup later, and the secret is here. Pigeon soup is simple and easy to use. If there are old people and children at home, make this soup for them at ordinary times. Let me share with you the detailed production methods and skills of this yam pigeon soup.

-How to cook pigeon soup-

Required ingredients

Dove (old pigeon) 1, half a yam, 4 slices of ginger, half a onion, 4 red dates, 1 handful of medlar, 2 tablespoons of cooking wine and a proper amount of salt.

Cooking steps

Step 1: Pigeons making soup had better buy old pigeons. The longer they cook, the more delicious the soup will be. Old pigeons are not as tender as meat pigeons. They are only suitable for tonics, pregnant women and babies. Let the stall owner deal with the pigeons directly and wash them with water at home.

Step 2: Soak the washed pigeons in clean water for half an hour, then put them in a cold water pot, and add two slices of ginger and a spoonful of cooking wine. After the water is boiled, simmer for five minutes, remove it and rinse it with cold water for later use.

Step 3: Put the blanched pigeons in a casserole, and then add two slices of ginger, onion and red dates. After the fire boils, simmer for 2 hours. Because you want to put yam, you can start adding more water.

Step 4: After the pigeon soup is stewed, handle the yam. Peel the hob block and cut it into pieces, then soak it in clear water for later use. After the pigeon soup is simmered for two hours, put it into the casserole.

Step 5: Red dates can be put into the casserole at first, and medlar can be put into the pot with yam because it is easy to cook.

Step 6: add yam and medlar, then boil, add 2 spoonfuls of salt (finally taste the salty taste yourself). Stew it on low heat for about half an hour, and then you can fill the bowl and drink it. Your eyebrows are rare!

skill

1, yam is easy to oxidize, so it must be soaked in water after peeling. When peeling, in order to prevent hand contact allergy, you can wear silicone gloves to peel.

2. Soak the washed pigeons for half an hour, then put cold water in the pot, pour the soaked pigeon meat in, boil the water, remove the blood and impurities from the pigeon meat, and then remove the pigeon meat and let it pass through cold water. Don't forget this.

3. It is best to use iron bar yam for yam. If not, use other yam instead.

The ingredients in the stewed pigeon soup can be put according to your own preferences, not necessarily according to mine.