Mushroom, Cordyceps, Ginseng and Pigeon Soup

Overview

Pigeon meat is easy to digest, has the functions of nourishing qi, dispelling wind and detoxifying, and has a good tonic and therapeutic effect on post-illness frailty, blood deficiency, amenorrhea, dizziness and fatigue, and memory decline. Pigeon soup can restore physical strength, heal wounds, and enhance brain power and vision for the elderly, the weak, surgery patients, pregnant women, and children. Pigeon soup has a light taste, is suitable for spring nutrition, and is also suitable for children with indigestion.

Tags

• soups
• home cooking
• soup
• old man
• dinner with friends
• autumn recipes
• winter recipes
• dinner
• chicken essence
• cordyceps ginseng
• lean pork
• mushrooms
• pigeon
• ginger slices
• salt

Ingredients

Steps

1. 1 Soak shiitake mushrooms and cordyceps ginseng in warm water in advance

   

2. 2 Slice ginger, cut lean meat into cubes and set aside

   

3. 3 The pigeons should be slaughtered and cleaned

   

4. 4 Boil water in a pot, add ginger slices, blanch the pigeons and internal organs together in the boiling water (the skin of the blanched pigeons will be smooth and not easy to break when stewed), take it out and rinse it with cold water

   

5. 5 Lean meat will also quickly become hydrated until the meat changes color

   

6. 6 As shown in the picture, put all the ingredients into a steaming bowl and pour in water (the water only needs to cover 2/3 of the pigeon body, too much soup will dilute the flavor)

   

7. 7 Cover the steaming bowl with a steaming lid (if there is no bowl lid, just cover it with a layer of plastic wrap), put it in the pressure cooker, close the lid, bring to a boil over high heat, then turn to medium heat and simmer for about 20 minutes. (The time is for reference only. Set the time according to the firepower of your own kitchen cooker.)

   

8. 8 Just add an appropriate amount of salt and a little chicken essence before serving

   

9. 9 Serve