Codonopsis, Wolfberry and Pigeon Soup

Overview

Pigeons are good for beautifying the skin, strengthening the body and maintaining youthful vitality. Pigeon meat is rich in various nutrients, and its chondroitin content is comparable to that of deer antler. Eating pigeons regularly can convince people to increase nutrition, improve human body functions, make people full of vitality, have bright skin, have the effect of maintaining youth, and can also promote sexual function. Eating squab stewed with wolfberry is not only delicious, but also has the effect of nourishing and strengthening the body, achieving the purpose of prolonging life.

Tags

• soups
• soup
• cantonese cuisine
• maternity
• winter recipes
• banquet dishes
• dinner
• angelica sinensis
• codonopsis
• mushrooms
• pigeon
• water chestnut
• wolfberry
• salt

Ingredients

Steps

1. 1 A pigeon

   

2. 2 Water chestnuts (optional)

   

3. 3 Soak the mushrooms in advance

   

4. 4 Codonopsis pilosula, angelica root, wolfberry, red dates

   

5. 5 Clean the treated pigeons and put them in a casserole

   

6. 6 Put Codonopsis pilosula and Angelica sinensis first

   

7. 7 Put the water chestnuts in too (optional)

   

8. 8 Add the soaked mushrooms too

   

9. 9 Add an appropriate amount of water and simmer for two hours. Add enough water at one time to heat the water

   

10. 10 stew

    

11. 11 After an hour, add the red dates

    

12. 12 hour: Add the wolfberry after 20 minutes so that the wolfberry will not stew

    

13. 13 Stew for 20 minutes and add salt to taste. I didn’t stew the pigeon meat for 2 hours and it was already rotten

    

14. 14 Taste