Stewed Pigeon with Peanut Soup Powder

Name: Stewed Pigeon with Peanut Soup Powder
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 585g squab; 150g Wide soup noodles; 100g peanut; 1.5g salt; 15g ginger; 1g pepper; 2 pieces Chives

by Xiancao'er

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Suckling pigeon meat is a kind of rare meat with high protein, low fat, tender and delicious meat. There is a folk saying that "one pigeon wins nine chickens". The bones of pigeons are rich in chondroitin, which is comparable to the cartilage in deer antler. Regular consumption can make the skin white and tender. Pigeon meat has the effects of nourishing liver and kidney, nourishing qi and blood, dispelling wind and detoxification. Pigeon meat is rich in hemoglobin, which has a very good effect on the recovery of physical strength and wound healing of postoperative patients. The elderly at home have been hospitalized for half a year. In the pigeon loft, I often have to manually feed and raise some young pigeons, which are specially used to supplement the nutrition of the patients. The effect of pigeon soup is far better than chicken soup. Regular consumption of pigeon soup can not only invigorate qi and detoxify, but also lower blood pressure and blood sugar. This stewed pigeon with peanut soup powder does not add too much seasoning. It simply uses tasteless soup powder and peanuts. The soup is very light, non-greasy and very nourishing.

Ingredients

585g Squab
150g Wide Soup Noodles
100g Peanut
1.5g Salt
15g Ginger
1g Pepper
2 pieces Chives

Stewed Pigeon with Peanut Soup Powder

1. Prepare fresh pigeons.

Stewed Pigeon with Peanut Soup Powder recipe

2. Clean up and chop small pieces for later use.

3. Pour the pigeon pieces into a clay pot, add an appropriate amount of cold water, and bring to a boil over high heat.

4. Skim the foam.

5. Cover and simmer for 3 minutes.

6. Prepare wide soup noodles.

7. Soak the soup powder in warm water in advance.

8. Pour the soup powder into a clay pot and boil on high heat.

9. Add ginger and mix in salt.

10. Simmer on low heat for 10 minutes.

11. Add pepper to adjust the flavor; turn off the heat and simmer for 5 minutes, let the soup powder absorb the soup. Put it in a bowl, sprinkle with chives, and serve warm.

Tips:
1. Suckling pigeon stew is best not to choose flavorful ingredients such as red dates.
2. Suckling pigeon stew does not need too many condiments, ginger, chives, pepper, and a small amount of salt are enough.