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What are the ways to make pigeon soup?

Clear stewed pigeon soup ingredients: 1 pigeon, 2-3 shiitake mushrooms, 3 fungus, half yam, 5-8 red dates, Chinese wolfberry, ginger, onions, cooking wine.

The pigeons are slaughtered, unhaired, eviscerated, cleaned and cut into blocks. (2) add proper amount of water to the pot, add pigeon pieces, add slices of ginger and green onions, bring to the boil and skim off the foam. (3) slowly simmer over low heat until the pigeon meat is cooked and rotten and the soup is full-bodied. (4) finally, season with proper amount of salt and sprinkle with chopped onions before coming out of the pot.

① clear stew pigeon soup pigeon wash and deal with, add ginger and water, simmer for 5 hours and salt for 5 minutes, turn off the heat.

Pigeon soup is a kind of nutritious soup with high dietotherapy value. There are many ways to make pigeon soup. Here are some common ways to make pigeon soup: pigeon, ginger, onion, cooking wine, salt step: a. After the pigeon is slaughtered, the hair and internal organs are removed, cleaned, cut into pieces and set aside. b. Add the right amount of water to the pot, add pigeon pieces, add sliced ginger, green onions and cooking wine, bring to a boil and skim off the foam.

Practice: remove the internal organs of the squab, wash it, blanch it in boiling water for 2 minutes, pick it up and drain. Put the pigeon in a stew cup, add ginger, red beans and peanuts, add some water, bring to the boil over high heat and simmer for 3 hours. A little salt can be seasoned. Efficacy: red bean, peanut and pigeon soup contains high-quality protein and calcium, which can well supplement nutrition.

Traditional pigeon soup material preparation: fresh pigeon (about 500g) ginger slices, 5 pieces of ginger, 3 sections of salt, 3 sections of cooking wine, 2 tablespoons of water steps: deal with pigeons: clean pigeons, remove internal organs and impurities You can choose to stew it whole or cut it into pieces. Blanch water to remove odor: add enough water to the pot, add sliced ginger and cooking wine, blanch pigeons in boiling water for 2-3 minutes to remove blood and fishy smell.

How to make pigeon soup

1. Cut the pigeon open, wash the internal organs and impurities, cut into blocks and set aside. Add enough water to the pot, put in the pigeon pieces and boil, remove, rinse with cold water. This removes blood and fishy smell. Add the right amount of water to the pot, put the pigeon pieces into the pot, add sliced ginger and green onions. Add the right amount of cooking wine, bring it to a boil and skim off the foam. Simmer over low heat for 1-2 hours to make the pigeon meat fresh and tender.

2. Ingredients: pigeon, Chinese wolfberry, jujube, pepper, cinnamon, incense leaf, spring onion, ginger, salt, cooking wine. When buying pigeons, let the merchants remove their feathers, go home and wash them with clean water, wash away the blood, and remove the remaining feathers. The pigeons are cut into small pieces with scissors and cleaned again. Add the right amount of water to the casserole, cold water into the pigeon block, add the right amount of cooking wine, bring to a boil. After boiling, skim off the foam with a spoon.

3. First of all, take fresh pigeons, chop them into pieces of appropriate size, and blanch them in boiling water to remove the odor and improve the freshness. Next, put the treated pigeon pieces into clean water, add sliced ginger and the right amount of salt, and bring to a boil. When the bottom of the soup is fragrant, add a handful of Chinese wolfberry and let it simmer for about 15 to 20 minutes until the pigeons are ripe. Finally, the cooked pigeon soup will be served, decorated with green onions and parsley, which will not only be beautiful but also add taste.

4 、 a. After the pigeon is slaughtered, the hair and internal organs are removed, cleaned, cut into pieces and set aside. b. Add the right amount of water to the pot, add pigeon pieces, add sliced ginger, green onions and cooking wine, bring to a boil and skim off the foam. c. Add red jujube and Chinese wolfberry, turn to low heat and simmer for 1-2 hours. Stew until the pigeon meat is rotten and the soup is rich. d. Finally, add the right amount of salt to season, and you can serve.

How to make pigeon soup delicious

1. Tools / raw materials: one pigeon, right amount of red jujube, right amount of Codonopsis pilosula, right amount of Chinese wolfberry, 4-5 slices of ginger, 1 tablespoon of cooking wine. A pigeon can be stewed after cleaning, and the pigeon can be cut into small pieces or stewed in a whole pot. Prepare the right amount of red jujube, Chinese wolfberry, red jujube, you can also add astragalus and other medicinal materials are good. Wash the ginger and slice, boil the water in the pot, add 2 slices of ginger and 1 tablespoon of cooking wine, put the pigeon into the pot, remove the blood and fish it out.

2. Cut the pigeon open, wash the internal organs and impurities, cut into blocks and set aside. Add enough water to the pot, put in the pigeon pieces and boil, remove, rinse with cold water. This removes blood and fishy smell. Add the right amount of water to the pot, put the pigeon pieces into the pot, add sliced ginger and green onions. Add the right amount of cooking wine, bring it to a boil and skim off the foam. Simmer over low heat for 1-2 hours to make the pigeon meat fresh and tender.

3. There are nutritious and delicious ways to stew pigeon soup: the first step is to prepare pigeons, shiitake mushrooms, oil and salt, soy sauce, cooking wine, sugar, broth, spring onions, ginger and garlic, pepper, spices, monosodium glutamate and sesame oil. The second step is to wash the pigeons and cut them into pieces and wash the shiitake mushrooms directly and set aside. Cut green onion, ginger and garlic into sections. The third step, prepare the pot to heat the oil, stir-fry the pigeons directly, add shiitake mushrooms, salt, soy sauce and cooking wine.