Stewing pigeon soup is a common nourishing soup, and now just after the summer solstice, it is the hottest season of the year. It is the best to make a pigeon soup for the family to replenish their strength at this time! Don’t think that pigeon soup is a nourishing food and is only for winter drinking, in fact, pigeon soup also has the effect of clearing heat and detoxifying, which is most suitable for summer.

Cuisine characteristics

Adding some lean meat to the stewed pigeon soup can enhance the flavor of the soup. Remember, when stewing this kind of soup, never add monosodium glutamate, or it will ruin this pot of fresh soup! Look at this soup, how can a few spoons be enough! Moreover, in the sweltering summer, the body sweats a lot and consumes a lot, and this soup can really help us recover our strength!

Ingredients

Main ingredient: 1 pigeon

Supplementary ingredients: Pork to taste, honeysuckle to taste, dried mushrooms to taste, dried bamboo shoots to taste, goji berries a little

Seasonings: Salt to taste, ginger 3 slices, cooking wine to taste, scallions to taste

Steps for stewing pigeon soup

Clean the pigeon you bought

Blanch it in boiling water to remove impurities and some of the fishy smell

After cleaning the lean meat, cut it into pieces and blanch it like the above method

Pre-soak the mushrooms and dried bamboo shoots

After transferring the pigeon to the pressure cooker, add slices of ginger

Also add mushrooms and dried bamboo shoots to the pressure cooker

Pour in cooking wine

Add lean meat