Tender skin and beautiful young pigeon(nen fu yang yan zhi qing dun ru ge )

Tender skin and beautiful young pigeon

Introduction:

"Pigeon meat is a kind of rare meat bird with high protein, low fat, tender and delicious meat. There is a folk saying that" one pigeon is better than nine chickens ". The bone of pigeon is rich in chondroitin, which is comparable to the cartilage of velvet antler. It can make the skin white and tender if eaten frequently. Pigeon meat has the effect of tonifying liver and kidney, supplementing qi and blood, dispelling wind and detoxifying. Pigeon meat is rich in hemoglobin, which can promote the physical recovery and wound healing of patients after operation. Women often eat adjustable tonic Qi and blood, delay cell metabolism, promote blood circulation. Male edible can treat scrotal eczema pruritus. Pigeon meat is easy to digest and absorb, especially suitable for those with poor spleen and stomach function. "Ben Jing Feng Yuan" says, "those who suffer from deficiency for a long time will benefit from eating." Pigeon meat is flat, so there is nothing to avoid. "

Production steps:

Step 1: immerse the pigeon's head in water

Step 2: take advantage of pigeon body temperature, quickly remove feathers

Step 3: carefully remove the fine villi

Step 4: open your stomach and clean up all the internal organs

Step 5: carefully remove the lung lobe, throat and crop

Step 6: cut off the tail. It's easy for bacteria to grow here

Step 7: leave only the rinsed gizzard and heart

Step 8: chop off the wings and legs

Step 9: cut off the tip of wing tip and bent bone tip

Step 10: remove the chest muscles

Step 11: chop the remaining four pieces

Step 12: put the chopped pigeon into casserole, add 1000 ml water at a time

Step 13: bring to a boil and skim the foam

Step 14: simmer for 45 minutes, then add ginger slices

Step 15: add wolfberry, salt and pepper to taste

Step 16: Boil the sweet potato vermicelli with water

Step 17: put it into pigeon soup and boil it

Step 18: soup without fans is not bad

Materials required:

Pigeon: one

Sweet potato vermicelli: 100g

Lycium barbarum: 30 capsules

Ginger: 6 tablets

Scallion: 6

Salt: half a teaspoon

Pepper: half a teaspoon

Note: 1, clean up the pigeons must not bleed (⊙ o ⊙) Oh; 2, stewed pigeon soup is best not to add flavored such as mushrooms, dates and other accessories, that will take away the flavor of pigeons themselves; 3, next, less salt, light soup to drink.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Nen Fu Yang Yan Zhi Qing Dun Ru Ge