Angelica Codonopsis Pigeon Soup

Name: Angelica Codonopsis Pigeon Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 pigeon; 200g Iron Bar Yam; 15g Angelica; 15g Codonopsis; 15g Astragalus; 10g Red ginseng; 4 Red dates; 20g Wolfberry; 1 tablespoon salt; 1 piece ginger; 4 pcs Shallots; 0.5 tsp Cooking Wine

by 18LS28xgl Scattered

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

4

Drink plenty of nutritious soup in autumn and winter, which is of great benefit. Speaking of nutritious soup, how can you get this [Angelica Codonopsis and Pigeon Soup]?
"One pigeon wins nine chickens", the nutritional value of pigeons is very high, not only a delicacy, but also a high-level tonic. Pigeon meat is high in protein and low in fat, and its protein content exceeds that of rabbits, cattle, sheep, pigs, chickens, ducks, geese, dogs and other meats.
Angelica, Codonopsis, Radix Astragali, and Red Ginseng are all high-quality medicinal materials for invigorating Qi and blood; iron stick yam to invigorate the spleen, invigorate the kidney, and brain; wolfberry to nourish yin and invigorate the kidney; stew these medicinal materials and ingredients together with pigeons, the nutrition and health effect is super it is good! It is most suitable for people who are weak after illness, blood deficiency, amenorrhea, dizziness, fatigue, memory loss, elderly, pregnant women and children.

Angelica Codonopsis Pigeon Soup

1. Prepare ingredients: pigeon, iron rod yam, angelica, codonopsis, astragalus, red ginseng, red dates, wolfberry;

2. The pigeon is cleaned and washed; the old ginger is washed, and the green onion is only the white part, washed;

3. Add water to the pot, add pigeon, ginger, small green onion, and a proper amount of cooking wine to boil;

4. After blanching, rinse the pigeons with water; soak the angelica, dangshen, astragalus, red ginseng, red dates, and wolfberry in clear water for a few minutes to wash off the floating ash; peel the yam and cut into sections for later use;

5. Put pigeon, angelica, codonopsis, astragalus, and red ginseng into the stewing pot;

6. Add scallion, ginger, and red dates; add enough water;

7. The stew cup is connected to the power, and the program is set to slow stew for 4 hours;

8. After 3 hours, put in yam; after 3.5 hours, put in wolfberry, and add appropriate amount of salt;

9. After the procedure is over, just pour out the pigeon soup.

Tips:
1. Clean water needs to be added at one time; the amount of salt is proportional to the amount of clean water, and it can also be adjusted according to personal taste;
2. Shallots can be replaced with scallions; since we don’t have any scallions, we use scallions instead