Stewed Old Pigeon Soup

Stewed Old Pigeon Soup

1. 1 old pigeon, 1 pinch of wolfberry, 1 piece of ginger.

2. Clean the inside and outside of the old pigeon, cut off the paws for easy placement in the pot; rinse the wolfberry with cold water and slice the ginger.

3. The old pigeon was put in a pot of cold water, the high heat was turned to medium heat, and a little oil and foam emerged.

4. Use a spoon to skim off the foam.

5. Put the clear soup of the old pigeon and the blanched pigeon into the pot, and put the wolfberry and ginger into the soup together.

6. Cover the inner and outer lids and cook the soup for 2-4 hours. Sprinkle salt when it is out of the pot; the old pigeon meat is hard and not easy to rot, and the short pot can drink fresh soup; the long pot and the soup and meat can be eaten together.

7. Stewed old pigeon soup, the soup is delicious, appetizing and moisturizing!

Tips:

1. Old pigeons should be cooked in soup, tender pigeons should be stewed or roasted; the former takes a long time to make the meat overripe, and the soup and meat can be eaten together to more fully absorb the nutrition of the pigeon;
2. Wolfberry can also be put in about 10 minutes before it is out of the pot;
3. The wolfberry can be replaced with ingredients such as yam, taro, cordyceps flowers, mushrooms and other ingredients; there is no need to add a few slices of ginger to remove the fishy taste, so as to prevent the herbal flavor from overwhelming the umami taste of the pigeon.