Yam Pigeon Soup

Name: Yam Pigeon Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 pigeon; 180g Yam; Some Wolfberry; 2 tablets ginger; a little salt; 2 tablespoons Cooking Wine

by Migu's Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

In autumn, soup tonic is a good tonic method. The yam and pigeon stewed soup can nourish blood and nourish qi and clear deficiency and heat.
Pigeon meat is rich in protein and various trace elements, and the fat content is very low. It is known as "one pigeon wins nine chickens". Yam is rich in nutrients, has the effects of invigorating the spleen and stomach, replenishing the lungs and relieving cough, and lowering blood sugar. Regular consumption is very beneficial to the body.

Ingredients

1 Pigeon
180g Yam
Some Wolfberry
2 tablets Ginger
a little Salt
2 tablespoons Cooking Wine

Yam Pigeon Soup

1. Prepare the materials.

2. The yam is peeled and cut into pieces soaked in salt water to prevent it from turning black.

3. Boil water, add a little cooking wine in the water, put the pigeon in, remove the blood and foam, remove it, and set aside;

4. Pour an appropriate amount of water into the stew pot, add pigeon meat, yam cubes, and ginger cubes, and simmer for one and a half hours on low heat after boiling.

5. Add medlar and salt to taste 5 minutes before turning off the heat.

Tips:
1. This soup does not use pigeons, chicken and ribs are good.
2. The yam should be soaked in salt water immediately after it is sliced to prevent it from turning black.