Pigeon Soup

Name: Pigeon Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs squab; 5 pcs Red dates; 2 tbsp Wolfberry; 1 small handful Tea tree mushroom; 6 pieces Codonopsis; 5 slices Yam; 4 slices Astragalus; 10 pcs Longan

by elmonte

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Ingredients: 2 pigeons. Accessories: 5 red dates, 2 tablespoons of Chinese wolfberry, 10 pieces of round meat, 1 small handful of tea tree mushroom, 6 roots of Codonopsis, 4-5 slices of yam (I only have a little bit of shreds left in my house, so I put them all), Beiqi 4 sheet. (I put all the materials at will). Method: 1. Wash the wolfberry round meat with water bubbles, and wash the red dates to remove the pit. (Red date nucleus is hot) 2, Codonopsis, yam, and Beiqi soak in water for 30 minutes, wash off, and cut the Codonopsis in 2 halves with a knife. 3. Soak the tea tree mushroom, remove the stalk and wash it, and cut into sections with a knife. 4. The pigeon has its head and butt removed, peeled off the skin, and chopped into small pieces. (Peeling is purely a personal preference, I am afraid of oil, so peeling) 5. Put all the ingredients into the big stewing pot, pour boiling water to 8 minutes full. 6. Put in a large pot and simmer on high heat for 30 minutes, then turn to low heat and continue to simmer for 3 hours. 7. After the stew, use a grease trap to skim off the oil before drinking (the nutrition is too rich now, it’s better to eat less oil; you can add an appropriate amount of salt according to your taste, I generally don’t add it)

Ingredients

2 pcs Squab
5 pcs Red Dates
2 tbsp Wolfberry
1 small handful Tea Tree Mushroom
6 pieces Codonopsis
5 slices Yam
4 slices Astragalus
10 pcs Longan

Pigeon Soup

1.

2. Lycium barbarum, round meat (longan meat), rinse with water bubbles, wash the red dates and remove the pits (red date pits are hot)

3. Codonopsis, yam, and Beiqi (astragalus) are soaked in water for 30 minutes, rinse off, and cut into 2 halves with a knife

4. Soak the tea tree mushroom, remove the stalk and wash it, cut into sections with a knife

5. The pigeon has its head and butt removed, peeled off the skin, and chopped into small pieces (peeling is purely a personal preference, I am afraid of oil, so peel it)

6. Put all the ingredients into the big stewing pot, pour boiling water to 8 minutes full

7. Put it in a large pot and simmer on high heat for 30 minutes, then turn to low heat and continue to simmer for 3 hours

8. After the stew, use a grease trap to skim off the oil before drinking (now the nutrition is too rich, it is better to eat less oil; you can add an appropriate amount of salt according to your taste, I usually don't add it)