Stewed Pigeon with Polygonatum and Radix

Stewed Pigeon with Polygonatum and Radix

by Xiancao'er

4.8 (1)
Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

In autumn, you should drink more soup. The autumn is dry, and you should drink nourishing soup. Polygonatum odoratum, an ingredient for heart comfort, and odoratum odoratum, it is a very harmonious combination. Add a few red dates to the soup. Red dates play a reconciling role, just like the licorice in Chinese patent medicine. Everything is frustrated and entangled, and the enemy is easy to solve, and the face is full of joy.

Ingredients

Stewed Pigeon with Polygonatum and Radix

1. Prepare the ingredients.

Stewed Pigeon with Polygonatum and Radix recipe

2. Suckling pigeons are processed well and cut into small pieces (to make it easier to eat).

Stewed Pigeon with Polygonatum and Radix recipe

3. Chop off the top of the wing and the mid-wing tip.

Stewed Pigeon with Polygonatum and Radix recipe

4. All medicinal and edible plants are fully soaked and cleaned.

Stewed Pigeon with Polygonatum and Radix recipe

5. Put the pigeon pieces in a casserole.

Stewed Pigeon with Polygonatum and Radix recipe

6. Add 800ml of cold water; bring to a boil on high heat.

Stewed Pigeon with Polygonatum and Radix recipe

7. Skim the foam.

Stewed Pigeon with Polygonatum and Radix recipe

8. Add yuzhu, etc., and bring to a boil.

Stewed Pigeon with Polygonatum and Radix recipe

9. Reduce the heat and simmer for 20 minutes.

Stewed Pigeon with Polygonatum and Radix recipe

10. Add ginger and salt, and continue to simmer for 10 minutes.

Stewed Pigeon with Polygonatum and Radix recipe

11. Finally, add red dates and simmer for another 15 minutes. The pigeon meat is cooked through, and pepper is added to adjust the flavor.

Stewed Pigeon with Polygonatum and Radix recipe

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