The Pigeon Soup
The pigeon soup is a kind of Cantonese soup.People believe that pigeon meat can strengthen the body, nourish the kidney, invigorate the vitality, strengthen the brain and invigorate the mind, improve memory, reduce blood pressure, adjust blood sugar, nourish the face and beauty, make the skin white and tender, and prolong life. It has the functions of nourishing kidney and Qi, dispelling wind and detoxification, regulating meridians and relieving pain. “Eating medicine mirror” is to fry the pharynx juice contained in this product alone to cure thirst and water dissatisfaction.
How To Make The Pigeon Soup
Step 1
Prepare the materials, remove the buttocks of pigeons and wash them, clean the onions and ginger, then slice them for use
Prepare the materials
Step 2
After the quail eggs are cooked, remove the shell, wash the bamboo shoots and slice them
After the quail eggs are cooked
Step 3
Take a casserole, put the pigeons and ginger, angelica, ginseng and Astragalus into it, add some water,
Take a casserole
Step 4
After boiling, remove the froth from the surface
After boiling
Step 5
When the pigeon soup is 90% cooked, pour in the prepared quail eggs and bamboo shoots
When the pigeon soup is 90% cooked
Step 6
When the bamboo shoots are cooked, add some salt to taste.
When the bamboo shoots are cooked
The Pigeon Soup
Equipment(affiliate link)
Ingredients(affiliate link)
- 1 Pigeon
- 10 quail egg
- 100 g spring bamboo shoots
Accessories
- 5 g salt
- 10 g green onion
- 10 g ginger
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