"palace Restaurant"-stewed Pigeon with Huaiqi and Huangjing
1.
Put the cleaned pigeon, mushrooms, and winter bamboo shoots in a pot of boiling water and blanch for 5 minutes. When blanching, put an appropriate amount of rice wine in the water to remove the odor of the pigeon.
2.
After blanching, remove them for use.
3.
Put hot water into another soup pot and add the blanched pigeon, shiitake mushrooms and winter bamboo shoots
4.
Then add the shallots, ginger slices and a piece of bay leaf.
5.
Cover the pot and boil.
6.
After the soup is boiled, pour a little Shao wine into the pot and simmer for 30 minutes over low heat.
7.
After simmering for 30 minutes, remove the mushrooms and winter bamboo shoots and put them in a large stewing pot to make the bottom flat.
8.
Put yam yam tablets, wolfberry and Polygonatum into the stewing pot.
9.
Then remove the pigeon and put it in the stew.
10.
Bring the pigeon soup to a boil and use a spoon to remove the slick oil inside.
11.
After skimming the slick oil, the soup is seasoned, and a little Shao wine, refined salt and chicken powder are put in it.
12.
Sprinkle a little more pepper.
13.
Pour the flavored pigeon soup into the stew pot.
14.
Then cover the lid of the stew pot and put the stew pot in the steamer.
15.
After the water in the steamer is boiled, steam over medium heat for 60 minutes.
16.
The pigeon soup is steamed for 60 minutes and then taken out, and then served with the stew pot.
17.
When eating, use a spoon to divide the meal.
Tips:
The characteristics of this soup: the color and luster are bright and delicious, the pigeons are crisp and smooth and tender, the soup is light and full-bodied, and the mouth is delicious and slightly sweet.
Tips;
1. When handling squab pigeons, cut open the pigeon's back, take out the heart and lungs and other sundries inside, and then soak it in clean water for 30 minutes to wash, so as to remove the bloody smell of the pigeon. It is recommended that any meat ingredients used for boiling soup should be soaked and washed in clean water to keep the soup fresh.
2. It is best to use Shao wine for the soup. For example, Huadiao wine, rice wine or daughter red can be used. The soup made with Shao wine will not have any peculiar smell, and the soup will be very delicious.
3. Soup or stewing must take long enough to make the raw materials soft and complete. The long time of stewing will cause a lot of amino acids to volatilize. The more amino acids in the soup, the more delicious the soup will be. The time is 90 minutes. It is better to take up to 180 minutes, but some raw materials take longer. Pressure cooker is not recommended for stewing soup.
4. Polygonatum is a rare medicine and food of the same origin. The folk said: "There is long white ginseng in the north, and Dizang Polygonatum in the south". Anti-hypoxia, anti-fatigue, anti-aging, lowering blood pressure, lowering blood sugar, lowering blood lipids, etc. This "Huaiqi Huangjing Stewed Pigeon" is ready for your reference!
