Wolfberry Pigeon Porridge
1.
Buy a live pigeon and let the store kill it, and then take it home to wash it and chop it into lumps. It doesn’t need to be that big. After all, it’s for cooking porridge, and the excess oily skin must be removed, so that the porridge will be much less greasy.
2.
Wash the rice two or three times and drain the water, then add an appropriate amount of water and pour it into the casserole and cook on medium heat. It is recommended not to cook the casserole with a lid, because the water is full and the pot will overflow if you don't pay attention to it.
3.
A proper amount of cold water is boiled with the pigeons. The pigeons are blanched to remove blood foam. During the period, they are stirred with chopsticks to allow the dirty things to come out. Then, pick them up, wash them, and drain the water for later use.
4.
Stir-fry the garlic and ginger in a hot pan, then pour the processed pigeons and stir-fry for a while, add half a teaspoon of raw extract, or add a little cooking wine. The pigeons are put in a casserole after they are fragrant, and the ginger and garlic are discarded.
5.
Add the pigeons and cook for 10 minutes, then add the yam and carrot cubes. Open the lid and cook the porridge. It takes about 30 minutes. At the beginning, the heat is medium, and when the porridge becomes thick, the heat should be turned to low, otherwise it will boil. The porridge soup is easy to scald yourself. Add the washed goji berries five minutes before turning off the heat, add salt and sprinkle the appropriate amount of green onions after the pot is up, and you're done.
Tips:
1. This porridge can also be eaten by children, so do not choose pigeons that are too old, otherwise it will not be very soft after 30 minutes of cooking, and children will not be able to digest it.
2. Don't be lazy and skip the step of blanching, and the meat should be potted under cold water. Don't wait for the water to boil before putting the meat in. This will destroy the protein of the meat.
3. This porridge adds a little more water, because the water will be lost when the lid is opened and cooked, and the yam is thicker in it, so it tastes better if you add more water to the porridge at the beginning.
