Yam and Old Pigeon Soup

Name: Yam and Old Pigeon Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Old pigeon; 200g Yam; 50g carrot; 15ml Cooking Wine; 3g ginger; Some salt

by Chishang Xiaomi

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Everyone is very familiar with yam. It is not only an edible vegetable, but also a world-famous nourishing product. Not only does it taste delicious, it is also rich in mucus protein, vitamins and trace elements, and has many beneficial health effects. Chinese medicine believes that yam is nourishing but not hot, warm but not dry, and has the effects of nourishing the spleen and stomach, nourishing the lungs and kidneys. Long-term use of yam can nourish the middle and nourish qi and prevent colds. Yam can also effectively prevent the deposition of blood lipids on the blood vessel wall and prevent cardiovascular disease.
Pigeons are highly recommended in recent years to nourish the body and improve health. Pigeon meat is not only rich in nutrition, but also has certain health benefits. It can prevent and treat a variety of diseases, such as preventing arteriosclerosis and curing dizziness. It is very suitable for the infirm, surgical patients, pregnant women and children. "

Ingredients

1 Old Pigeon
200g Yam
50g Carrot
15ml Cooking Wine
3g Ginger
Some Salt

Yam and Old Pigeon Soup

1. Prepare raw materials;

2. Put an appropriate amount of water in the casserole, put the crushed ginger in first, and turn on the fire;

3. Peel the yam and cut into pieces, soak in water to prevent oxidation, peel and cut carrots, and slice ginger;

4. In the same pot, blanch the cleaned pigeons to remove the blood;

5. At this time, the water in the casserole was also boiled, and the pigeon was moved into the casserole;

6. Add carrots and yam;

7. Turn the high fire to the minimum fire for 2 hours;

8. Add salt to taste before drinking.

Tips:
1. Put the yam into water as soon as possible after peeling, to prevent oxidation and blackening;
2. Raw yams have certain toxins, so it is best not to eat them raw;
3. You can use two pots, one is used to boil water to blanch the blood of the pigeons, and the other is to boil the water with ginger slices on a small fire. After the pigeons are blanched, the water in this pot will almost boil, which can save time.