Stewed Pigeon Soup

Name: Stewed Pigeon Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 2 pcs pigeon; (Huoshan) 5g Dendrobium; 5g Ginseng; 3g salt; 2500ml water

by Little Five's Food, Drink and Fun

5.0 (1)

Favorite

3

Difficulty

Easy

Time

2h

Serving

4

In the early winter in the south, sooner or later, there is a bit of chill, and the skin is also slightly dry. Cantonese who like to drink soup, the soup at home is ready. For the soup, as long as I have time, I still like to use a casserole, like the taste of slow fire.

Ingredients

Stewed Pigeon Soup

1. The pigeon asks the master to help clean it up and chop it into pieces

2. Wash, pot under cold water, boil

3. Take out the pigeon meat and set aside

4. Prepare ginseng

5. Get ready for Huo Hu (Dendrobium Huoshan)

6. Boil water in a casserole, add the pigeon meat, and wash the Dendrobium Huoshan. Bring to a boil again on a high fire. Turn to a low heat and cook for more than 2 hours.

7. Just add salt to taste when you eat

Tips:
When boiling the soup, be sure to add enough water at one time. For 2 pigeons, I add about 2500 ml of water.

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