In daily life, ginseng and pigeons are a very ideal pair, and many people often combine these two ingredients when cooking soup to make a nourishing and nutritious ginseng stewed pigeon. Simmer over low heat, the soup is delicious, nourishing and healthy, is a nutritious and delicious tonic.
Ginseng with calming and nootropic effect, raw and thirst-quenching, milk pigeon nourishing yin and blood, especially suitable as a family tonic soup, suitable for all ages, women eat more and beauty and beauty effects! And this tonic ginseng stewed pigeon, the production method is not difficult, today we will learn how to make this tonic soup!
Ingredients: pigeon, ginger, ginseng, cinnamon, goji berries, cooking wine, white pepper, salt
Step 1: Clean the pigeons and cut off the tail vertebrae, then take out the internal organs and wash them into the abdomen, and drain the pigeons after repeated cleaning;
Step 2: Peel off the outer skin of the ginger and cut it into thin slices; wash the ginseng; break the cinnamon into small pieces; prepare a small bowl, put the goji berries in a small bowl, and pour in the appropriate amount of water to soak.
Step 3: Prepare a pot, pour in water, then pour the washed pigeon into the pot, pour 2 small spoons of cooking wine, blanch for about 3 minutes on medium heat, then fish out, and then wash with water.
Step 4: Prepare another pot, pour cold water into the pot, pour the blanched pigeon into the cold water pot, wait for it to boil and skim off the foam and impurities, then continue to pour ginger slices, cinnamon pieces and ginseng into the pot, simmer for about 30 minutes, and finally add 1 tsp of white pepper and salt to taste, and then continue to cook until the pigeon is tender, pour the goji berries into the pot and cook for about 3 minutes, then you can get out of the pot.
Warm tips
When blanching the pigeons, it is necessary to ensure that the hot water can enter the abdominal cavity of the pigeons several times repeatedly, so that the blood stains in the pigeons can be flushed out by the way.
Ginseng stewed pigeon, a tonic soup especially suitable for autumn and winter tonic, calming the spirit and nootropic, simple to make, let's try it together