How to stew pigeon soup in autumn and winter is the most nutritious

Lead: winter pigeon soup, teach you to stew a bowl like this, the soup is tender and not fishy, and it is more nutritious.

Chicken, pigeon, ribs, etc. Can be used to stew soup, especially in winter when there is a bowl of hot soup on the dining table, the appetite of the family will be opened and the body will be particularly warm. There is a folk saying that "one pigeon wins nine chickens", which shows the deep position of pigeon meat in people's hearts. When using pigeon meat to stew soup, you don't need to let go of too much seasoning, just mix with red dates, medlar, onion and ginger, and the nutrition of pigeon soup will be preserved. This soup is tender but not fishy. This pigeon soup is more nutritious. My family needs a bowl from time to time. Dove meat is more affordable, which is in line with the consumption level of the public. After learning this practice, family members don't have to go to restaurants all the time if they want to drink pigeon soup.

The practice of pigeon soup:

Spare ingredients: pigeon 1, onion 1, ginger 1, medlar 12, and 6 red dates;

Production process: In the first step, I asked the stall owner to deal with a young pigeon directly. After returning home, you need to clean it, add more water to the pot, add the tied onion knots, and add 2 spoonfuls of cooking wine;

Step 2, boil the water, blanch the pigeons, take out a few red dates and wash them, remove the stones, prepare a proper amount of longan and medlar, and put the blanched pigeons back into the stew pot;

Step 3, add the same amount of water as pigeons, and put longan, red dates and ginger together. After the water is boiled, turn to low heat and simmer. If it is inconvenient to look after it all the time, you can set a time to stew with a rice cooker.

The fourth step, when the pigeon meat can be easily pierced with chopsticks and there is no blood oozing out, it means that the pigeon soup is cooked.

Step five, add some salt to taste, and add some medlar at the same time. At this time, there will be oil slick in the noodle soup, which can be skimmed or drunk directly. Turn off the fire and serve.

Bian Xiao concluded: The pigeon soup stewed with this recipe is fresh and tender. If you cook more soup at one time, you can also dry it with soup. There is not a drop left in the soup. Pigeons are small but rich in value. Proper consumption is very helpful for strengthening the brain and invigorating qi. In other words, girls can eat pigeon meat properly at ordinary times, and it also has the reputation that one pigeon wins nine chickens. This shows that this kind of pigeon meat is rich in nutrition.

Cooking skills:

1, pigeon meat blanched, no need to entangle hot water or cold water, plus some green onions and cooking wine, can help pigeon meat to remove the fishy smell and make pigeon meat taste better. Remember to remove the paws from the pigeons, but don't remove the legs. There is still a lot of meat on the legs;

2, stewed pigeon soup, just add water to the pigeons, not too much water, not too little water, red dates should be fished out and reused, otherwise it is easy to get angry, and the stew takes a long time. You can stew it with a rice cooker, set a time, and do something else. Don't always watch;

3. Pigeon meat will produce oil after stewing. If you like something light, you can skim the oil. If you don't skim the oil, remember to pay attention to prevent burns when drinking soup, because the oil has a good insulation effect. Add salt before cooking pigeon soup, don't put it too early.