Braised pigeon soup

Overview

How to cook Braised pigeon soup at home

Two pigeons, appropriate amounts of dangshen and ginger
Cut the pigeon into pieces, cut the dangshen into pieces, and slice the ginger
After the oil in the wok is hot, add the ginger slices and stir-fry
Put the pigeon meat into the pot and stir-fry
Put the fried pigeon meat into a soup pot, add water and stew, add Codonopsis pilosula
After the soup boils, skim off the foam
Simmer on low heat for half an hour
You're done. . .
Pigeon meat strengthens the body, nourishes the kidneys, provides vitality, strengthens the brain and replenishes the mind, improves memory, lowers blood pressure, adjusts human blood sugar, beautifies the skin, makes the skin white and tender, and prolongs life. Drinking more pigeon soup in autumn and winter can strengthen your body, increase skin elasticity, improve blood circulation, and make you beautiful in winter.