Stewed Pigeon with Yam and Carrot

Name: Stewed Pigeon with Yam and Carrot
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 squab; 340g Iron Bar Yam; 2 pieces carrot; 20g ginger; 2g salt; 1.5g pepper

by Xiancao'er

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

The nutritional value of pigeons is extremely high. It is not only a valuable delicacy, but also a high-level nourishing product. Pigeon meat is a high-protein, low-fat food with high protein content and is easy to digest. It has the functions of nourishing and replenishing qi, expelling wind and detoxification, and has a good tonic effect on post-illness, blood deficiency, amenorrhea, dizziness and fatigue, and memory decline .

Ingredients

1 Squab
340g Iron Bar Yam
2 pieces Carrot
20g Ginger
2g Salt
1.5g Pepper

Stewed Pigeon with Yam and Carrot

1. Prepare the ingredients.

Stewed Pigeon with Yam and Carrot recipe

2. There is too much fat in the domestic pigeons, so the pigeon skin is removed.

3. Chop the pigeon into small pieces, wash and slice the ginger for later use.

4. Pour the pigeon into a casserole, pour clean water, and boil on high heat.

5. Skim the foam.

6. Add ginger, cover, reduce heat and simmer for 40 minutes.

7. Wash yam carrots and cut into hob pieces for later use.

8. Pour the yam and carrots into a casserole and bring to a boil.

9. Season with salt.

10. Bring to a boil on high heat and simmer for 20 minutes on low heat.

11. The stewed pigeon is sprinkled with pepper, and it tastes best when eaten hot.

Tips:
1. The stewed pigeon does not need too many condiments, and the soup is slightly lighter but more nutritious.
2. Stewed pigeons in a casserole, with a slow stew, the soup tastes delicious.