Old pigeon stew ginseng soup, nourishing good, mellow taste, especially suitable for winter drinking, warm stomach and warm body
Compared to dozens of days of suckling pigeons, middle pigeons, old pigeons breeding time is longer, a year or even several years. Among them, some of them have been raised for several years, and some of them are pigeon breeders who have eliminated the pigeons, and some are egg pigeons, which are not wanted after the egg laying rate has dropped. These old pigeons are small in number and are naturally expensive, about twice as expensive as regular pigeons.
"One mouse is three chickens", "one pigeon wins nine chickens". Of course, this is just folklore, but it also reflects the tonic effect of old pigeons from the side. In the past, there was no large-scale breeding of pigeons, all of which were free-range pigeon lovers with ten pigeons and eight pigeons, and in addition to breeding, the excellent pigeons would also compete, and the winners were worth a hundred times.
At that time, Grandma had a home remedy for "stomach cold", which required the use of old pigeons, and she supported the relationship, using a big rooster weighing five or six pounds, plus a bag of rice, in exchange for an old pigeon the size of a fist. And Grandma also thanked me profusely, saying in her mouth: "Thank you for cutting love, it is really a charcoal in the snow, the heart of the bodhisattva, I am very grateful, you are old and healthy and long-lived, slow walking does not send, thank you very much." Grandpa skimmed his lips next to him: "You really think it is a magic elixir, have you tried it to know, look at your dog-like appearance, shame no." ”
Grandma's home remedies mother did not remember, but one pigeon won nine chickens but was convinced. In the past two days, she had a bad appetite and began to play with the temper of a child, and she had to eat stewed old pigeons. But it's not bad, just eat, relative to the neighbor Aunt Li, a little bit of a problem to go to the hospital for a full body examination; notify all relatives to accompany, make a family size can not live in peace, full of chicken feathers, check to the end there is no disease, the mother is a small meaning.
< h1 class= "pgc-h-arrow-right" > old pigeon black chicken stewed ginseng soup</h1>
< h1 class= "pgc-h-arrow-right" > the ingredients needed</h1>
1 old pigeon, 1/4 black chicken, 5 grams of ginseng, 20 grams of shallots, 1 piece of ginger, 15 grams of cooking wine, 1 part of Qing tongliang, 10 grams of Yaozhu, 10 grams of salt, 5 grams of cooking oil.
< h1 class="pgc-h-arrow-right" > production method</h1>
(1) Old pigeons, black chicken chopped pieces, put into the basin, add water and soak for 1 hour. Wash and slice the ginger, wash the shallots, cut off both ends, tear off the outer skin and slice.
(2) Pour cooking oil into the pot, add shallots, ginger slices and stir-fry until fragrant, add old pigeons, black chicken and stir-fry for 10 minutes, add cooking wine every 3 minutes.
(3) Put the old pigeon and black chicken into the stew cup, add ginseng, Yaozhu, Qing Tonic, add an appropriate amount of boiling water, put it in the pot, cover and stew for 4 hours.
(4) When the time comes, open the lid, add salt to taste, and put out.
<h1 class="pgc-h-arrow-right" > key to production</h1>
<h1 class= "pgc-h-arrow-right" > 1. Steep and stir-fry</h1>
Old pigeons, black chicken has a fishy smell, through soaking, can soak part of the blood water, during the soaking period of frequent change of water, every 20 minutes to change. When stir-frying, the cooking wine is put in 3 times to make full use of the volatility of the cooking wine and take away the fishy smell. If you add all the cooking wine at once, the fishy effect is not added in batches.
<h1 class="pgc-h-arrow-right" >2. Add boiling water</h1>
Not only should boiling water be added to the stew cup, but boiling water should also be added to the pot to make the heat inside and outside, so that the stewed pigeon soup is more delicious. If one is hot and one is cold, it will cause a temperature difference, there will be a reheating process, which will cause the quality of the stew to decrease and affect the taste.
<h1 class="pgc-h-arrow-right" >3. Stew time</h1>
The power of the saucepan varies from brand to brand, and there will be slight differences in the setting of the stewing time. For example, the brand I use is 4 hours, some are 3 hours, and everyone should be flexible and mastery. If stewed with a gas stove, generally for 2 hours, during which you should pay attention to the amount of water left in the pot to avoid drying.
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