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 is put in a pot of cold water, and the high heat is turned to medium heat, and a little oil and foam appear;
4.
Use a spoon to skim off the scum;
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.
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. The 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.