Can pigeons and ginseng be stewed together?

condiments

Fresh ginseng

50 grams

Old pigeon

1

condiments

6 grams of ginger

Cooking wine 15ml

Practice of ginseng pigeon soup

1

Prepare soup: Wash and brush the sludge on the surface of ginseng with a toothbrush, and be careful not to break the ginseng whiskers. Pigeons let the stall owner do it for them, just open a small mouth, take out the internal organs and wash the blood repeatedly.

2

Cut off the tail vertebra of the pigeon to prevent its oil glands from making the soup taste bad.

three

Boil the pot with high fire until the water temperature is about 90℃ (shrimp eye water), keep the water temperature, beat the ginger slices and 10 ml cooking wine, put the pigeons in the pot and soak them in water. During the soaking process, let hot water enter the pigeon cavity several times repeatedly, and wash away blood stains by the way.

four

Then pick it up, rinse it with clear water and let it cool thoroughly.

five

Drain the pigeon soaked in water, put ginseng into the cavity of the pigeon, put it into a stew pot, and add ginger and 5 ml of cooking wine.

six

Pour 1.3 liters of boiling water into the saucepan.

seven

Then pour a proper amount of boiling water into the rice cooker.

eight

Use the "stew soup" file, stew for 4 hours, and you can cook.

nine

Take the ginseng out of the pot, put it in the soup again, and tidy it up a little.