Carrot Corn Pigeon Soup
by Jiaomei~
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Wash the pigeons and set aside
2. Pigeon meat chopped into small pieces
3. Put the pigeons in the pot and blanch the water with ginger cooking wine, and turn off the fire.
4. Take out the pigeon meat and wash the floating powder
5. Put the pigeon meat in a pot and fry it or not. Add water and supplements and put it in a casserole. I boiled it in a casserole and simmered for 2 hours on low heat.
6. It's out of the pot, because there are carrots and corn, the stewed soup is light and natural and sweet, the pigeon meat is also rotten, and the entrance is separated from the flesh.
Tips:Don't add salt when stewing the soup to prevent the meat from getting old, add salt to taste when it is out of the pot. A few drops of vinegar can help stew out the calcium in the meat.
