Yam Suckling Pigeon Soup

Name: Yam Suckling Pigeon Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 squab; 300g Yam; 15g Wolfberry; Some salt; 2 tablets ginger; Some water

by I want to talk or not 1573

4.6 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

Suitable for tonic in winter. This soup is absolutely nourishing, fresh and delicious.

Ingredients

1 Squab
300g Yam
15g Wolfberry
Some Salt

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2 tablets Ginger

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Some Water

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Yam Suckling Pigeon Soup

1. Clean the pigeons and chop them into small pieces.

2. Add an appropriate amount of water to the saucepan, add pigeon and ginger slices, and bring to a boil.

3. After boiling, use a spoon to remove the foam, cover and stew for 8 to mature.

4. Wash the goji berries during the stewing time.

5. The pigeon soup is stewed 8 mature, put in the wolfberry, and continue to stew until the pigeon is soft and rotten.

6. When stewing the pigeons, clean the yam, cut it into small pieces and put it in the pot.

7. Add the right amount of salt in turn, stew until the yam is soft and ready to serve.

8. Finished picture. The soup is delicious.

Tips:
1. The stewed pigeon is best to use the pigeon, this soup is really delicious. 2. Yam is used for stewing soup, not easy to rot, very tender.