How to make pigeon soup How to make pigeon soup delicious

There is a saying among the people that "one pigeon is better than nine chickens". From this saying, we can also see that pigeon is a food with particularly high nutritional value. Many people like to use it to make soup to nourish the body, but some friends don’t know much about the recipe of pigeon soup, and don’t know how to make pigeon soup delicious. Today, the editor is here to teach you a few tricks so that you can learn how to make pigeon soup and understand how to make pigeon soup delicious.

How to make pigeon soup How to make pigeon soup delicious

Ingredients for pigeon soup

Ingredients are very important for making delicious pigeon soup. Before making it, you need to prepare a baby pigeon, 100 grams of Chinese yam, 15 grams of wolfberry, 10 grams of Codonopsis pilosula and 10 black dates, also prepare appropriate amounts of salt, onions, ginger and cooking wine, and finally a small amount of chicken essence.

Specific steps for making pigeon soup

1. Kill the prepared baby pigeon and clean it. Then remove the skin of the prepared yam, wash it, and cut it into slices for later use.

2. Blanch the processed pigeon in boiling water for three to five minutes to allow the remaining blood in its body to drain out. Then take it out, drain the water and put it in a casserole.

3. Wash wolfberry, codonopsis, black dates and other ingredients with clean water, put them into a casserole, add appropriate amount of clean water, heat to boil, then remove and discard the foam on the surface of the water, then put the chopped onion, ginger and cooking wine into the pot, cover the pot and continue cooking.

4. Put the cut yam into the pot after cooking for about an hour, and continue to cook until the yam in the pot is soft, then add the salt, mix well and cook for another five minutes, then turn off the heat, add chicken essence to enhance the flavor, and after cooling down, the homemade nourishing pigeon soup is ready. It is especially delicious after a bite.