"Palace Meal Bottom"-Stewed Pigeon with Huaiqi, Huangjing

Overview

Squab stewed with Chinese wolfberries and yellow essence is a delicious soup that is warm and tonic, and is suitable for consumption in winter. Especially for men, if you can drink it twice a week, you will definitely see the effects in more than a month. Needless to say, you will be more active in daily life, and you will feel more energetic when working and studying. This is a soup that has the same source of medicine and food. This soup of squab stewed with Chinese wolfberry, yellow essence and squab was accidentally discovered when I was browsing the palace menu.

Tags

• soups
• soup
• chicken powder
• clear water
• eviscerated squab
• green onion segments
• huaishan tablets
• old ginger slices
• polygonatum
• shaoxing rice wine
• shiitake mushrooms
• winter bamboo shoots slices
• wolfberry
• fragrant leaves
• salt
• white pepper

Ingredients

Steps

1. 1 Put the eviscerated squab, shiitake mushrooms, and winter bamboo shoots into a pot of boiling water and blanch for 5 minutes. When blanching, put an appropriate amount of rice wine in the water to remove the odor of the pigeon.

   

2. 2 After blanching, remove and set aside.

   

3. 3 Take another soup pot and pour hot water into it. Add the blanched squab, mushrooms and winter bamboo shoots

   

4. 4 Then add scallions, ginger slices and a bay leaf.

   

5. 5 Cover and bring to a boil.

   

6. 6 After the soup boils, pour a little Shaoxing wine into the pot, then switch to low heat and simmer for 30 minutes.

   

7. 7 After simmering for 30 minutes, take out the shiitake mushrooms and winter bamboo shoots and place them on the bottom of a large stew pot.

   

8. 8 Add yam tablets, wolfberry and polygonatum to the stew pot.

   

9. 9 Then remove the squab and put it into the stew.

   

10. 10 Boil the pigeon soup again and use a spoon to skim off the floating oil.

    

11. 11 After skimming off the oil, start seasoning the soup. Add a little Shaoxing wine, refined salt and chicken powder.

    

12. 12 Add a little more pepper.

    

13. 13 Pour the seasoned pigeon soup into the stew pot.

    

14. 14 Then close the lid of the stew pot and place the stew pot into the steamer.

    

15. 15 After the water in the steamer comes to a boil, steam over medium heat for 60 minutes.

    

16. 16 Steam the pigeon soup for 60 minutes, then take it out and serve it together with the stew pot.

    

17. 17 Just use a spoon to portion out the meal when eating.