Ingredients
Pigeon ( 1 ) | Ophiopogon japonicus (appropriate amount) |
Polygonatum odoratum ( Appropriate amount ) | Huaishan tablets ( 4-5 tablets ) |
Candied dates ( 2 pcs ) | Old ginger slices ( 4-5 slices ) |
Wolfberry ( A small handful ) |
How to make the Cantonese-style soup "Ophiopogon japonicus and Yuzhu Old Pigeon Soup"
2.Soak the ingredients in water for 30 minutes , slice old ginger and set aside.
Put the pigeons in boiling water, blanch them for 30 seconds, take them out and rinse them with cold water and set aside.
3.Inject 2-3L into the clay pot Bring water, add blanched pigeon, ingredients and ginger slices and bring to a boil.After boiling, turn to low heat and simmer for 2 hours.Add appropriate amount of salt to taste before serving.
4.Finished product
1. Wash the pigeons and prepare other ingredients.If you don’t have Cantonese ingredients, you only need old ginger.
Tips
Be sure to blanch the water beforehand.Ginger slices are essential, and the absence of other ingredients will not affect it.
The pigeon tastes sweeter, so if you want the soup to taste better, you need to stew it for a while.
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