Old Pigeon Coconut Soup (pigeon & Coconut)
1.
The first step is to peel the coconut meat and cut into pieces;
2.
The second step is to prepare 1-2 pigeons, either whole or cut into pieces;
3.
The third step is to prepare appropriate amount of chives, ginger slices, and cooking wine;
4.
The fourth step is to blanch the blood in a wok, green onion, ginger, cooking wine, and cold water. The old saying goes that the nutrition of pigeons is in the blood, but what we buy now are fresh pigeons that have been bloodletted or frozen pigeons, so the blanched broth is filtered with a grate to filter out the impurities, do not throw it away, save it for later use;
5.
The fifth step is to quickly spread the coconut on the bottom of the casserole;
6.
The sixth step is to pour the pigeons with blood foam and the original soup into the casserole;
7.
The seventh step is to re-prepare appropriate amount of chives and ginger slices, put them in a pot and simmer, turn to low heat and simmer for 1.5 hours after the high heat. Simmer for about 40-50 minutes. When the chives are soft and the scallions have been incorporated into the soup, remove the onions;
8.
The eighth step, 20 minutes before the pan, put in a few jujubes, 5 minutes before, put in a few wolfberries;
9.
The stewed pigeon meat in the soup has a delicious aroma with a touch of coconut. The method is simple, the soup is clear, and the warming does not make it hot.
10.
If you want to drink mushroom soup, you can add some of your favorite mushrooms. Remember that the stewing time should not exceed half an hour, otherwise the color of the soup will change. Today I prepared a little boletus and cordyceps flowers and put them in the stew for one hour. Into the pot
11.
Add jujube and wolfberry according to the stewing time mentioned above;
12.
After being poured into a bowl, season with a little salt.
Tips:
There will be a touch of coconut in the soup and pigeon meat, especially the part of the pigeon meat that is close to the coconut meat when it is stewed. The water used for blanching blood must be filtered out of impurities with a grate, otherwise the taste and color of the soup will be bad. Of course, you don’t need the original soup, and you can change the pot with new water. It can be changed flexibly according to personal habits. If the soup can be drunk in one meal, you can put salt in the pot for seasoning. If not, it is best not to put salt in the pot. It is best to season it in a bowl.
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