Stewed pigeon -- a good choice for tonic in winter(lu shui ru ge dong ji jin bu hao xuan ze )

Stewed pigeon -- a good choice for tonic in winter

Introduction:

"Cantonese like to eat pigeons, whether they are old pigeons or young pigeons, braised in soy sauce or brine. So in winter, you can see pigeon eating places in every street. Pigeon, also known as Baifeng, is the famous black chicken Baifeng pill in Guangzhou. It uses black chicken bone and white pigeon as raw materials. Eating pigeons in winter has the effect of tonifying liver, kidney and Qi and blood, so there is a saying in Guangdong that "one pigeon is worth nine chickens". The protein content of pigeon meat is more than 15%, and the digestibility can reach 97%. The content of calcium, iron, copper and vitamins A, e, B in pigeon meat is higher than that in chicken, fish, cattle and mutton. Pigeon meat contains the best bilirubin, which can help the human body make good use of cholesterol and prevent arteriosclerosis. The bone of pigeon is rich in chondroitin, which is comparable to pilose antler. Regular consumption, improve skin cell vitality, enhance skin elasticity, promote blood circulation, make complexion ruddy! After the operation of patients eating pigeon, can promote the body protein synthesis, accelerate wound healing. Therefore, the elderly, children, pregnant women, patients with physical deficiency and weakness, surgical patients or people with daily nourishment are very suitable for eating. "

Production steps:

Materials required:

Pigeons: 3

Star anise: 10g

Cinnamon: 8g

Fragrant leaves: 3 pieces

Veteran: 20g

Sugar: 30g

Cooking wine: 10g

Salt: 1 teaspoon

matters needing attention:

Production difficulty: simple

Process: brine

Production time: half an hour

Taste: Original

Chinese PinYin : Lu Shui Ru Ge Dong Ji Jin Bu Hao Xuan Ze