Matsutake pigeon soup

Overview

Pigeon meat is not only rich in nutrients, but also has certain health care effects, and can prevent and treat many diseases. According to the Compendium of Materia Medica, pigeon feathers have many colors, but white is the only one used as medicine. From ancient times to the present, traditional Chinese medicine believes that pigeon meat has the functions of nourishing the liver and kidneys, replenishing qi and blood, clearing away heat and detoxifying, producing body fluids and quenching thirst. Modern medicine believes that pigeon meat strengthens the body and kidneys, provides vitality, strengthens the brain and replenishes the spirit, improves memory, lowers blood pressure, adjusts blood sugar in the human body, beautifies the skin, makes the skin white and tender, and prolongs life.

Tags

• soups
• soup
• old man
• dinner with friends
• autumn recipes
• winter recipes
• lunch
• cooking wine
• matsutake
• pigeon
• wolfberry
• ginger slices
• salt

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Soak the pigeons in cold water for half an hour.

   

3. 3 Put it in a pot of cold water and blanch it until it is hot. When the water boils, add cooking wine and then boil it out.

   

4. 4 Cut matsutake mushrooms into slices.

   

5. 5 Place the pigeon in the Lagotini hotpot and add the ginger slices.

   

6. 6 Cover and bring to a boil, then turn to medium heat for 20 minutes.

   

7. 7 Add matsutake and wolfberry.

   

8. 8 Place the lid on the pot without sealing it and cook for 5 minutes.