Ingredients
Pigeon ( One ) | Red dates ( five ) |
Wolfberry ( A pinch ) | Longan ( Eight grains ) |
Codonopsis pilosula ( Two roots ) | |
Beiqi ( 五片 ) | Polygonatum odoratum ( Five slices ) |
Salt ( appropriate amount ) | Baiyun Mountain Spring Water ( Appropriate amount ) |
Cooking wine (appropriate amount) | Apple cider vinegar ( appropriate amount ) |
How to cook pigeon soup
1. Prepare soup ingredients: red dates, longan, wolfberry, Codonopsis pilosula, Polygonatum odoratum, Astragalus root, candied dates
2.The pigeons are live pigeons bought in the market but slaughtered on site
3. Boil water in a pot, pour some cooking wine (to remove the fishy smell), put the washed pigeons in and blanch them to remove the blood foam and fishy smell, so that the soup will be sweeter
4. Remove the head and PP of the blanched pigeon, remove the skin on the neck, and cut it in half (I think it’s less bloody to make these after blanching)
5. Cut the red dates into pieces Clean the core (heat the date core) and other soup ingredients, and put all the ingredients into the electric pressure cooker
6.Add mountain spring water (can be replaced by tap water or mineral water) to cover the ingredients, then add a few drops of cooking wine (to remove the fishy smell, you can also use ginger instead, my family does not eat ginger, so I do not add it) and a few drops of apple cider vinegar (White vinegar can be used instead, which can soften the pigeon bones faster and allow more calcium to dissolve in the soup)
7.Put the pot into the pressure cooker, tighten the lid, press the soup button and cook for forty minutes
8.Press the start button to start the countdown.After 40 minutes, the pressure valve falls and you can open the lid and add salt to taste.
9.The soup color is very clear, not greasy, and the soup tastes fresh and sweet
10.Installation
11.Come back to the near picture
Tips
When making soup, add some cooking wine to remove the fishy smell.Adding vinegar can make the bones crisp faster, lock the calcium in the soup from being lost and preserve the vitamins in the soup.It is faster to use an electric pressure cooker, which is convenient and does not require supervision.You can also use a stew pot or clay pot to cook.The stewing time takes longer, about two to three hours, and the clay pot takes about one and a half hours.Patients who are weak or who have undergone surgery can drink more of this soup, which is very nourishing.
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