Yangshen huohu pigeon soup(yang can huo hu ge zi tang )

Yangshen huohu pigeon soup

Introduction:

"It's cold and dry. Cantonese like to drink soup, the soup at home is ready. Soup, as long as there is time, I still like to use casserole, like the kind of taste of slow fine stew

Production steps:

Step 1: ask the master to clean the pigeon and chop it into pieces.

Step 2: wash and cook in cold water.

Step 3: bring to a boil.

Step 4: take out the pigeon meat and set it aside.

Step 5: prepare the ginseng.

Step 6: get the huohu ready.

Step 7: boil water in casserole, add pigeon meat, washed ginseng and huohu; bring to a boil over high heat and turn to low heat.

Step 8: cook for more than 2 hours, add salt to taste.

Materials required:

Ginseng: 5g

Huohu: 5g

Pigeons: 2

Salt: right amount

Note: when making soup, be sure to add enough water at one time. For 2 pigeons, I will add about 2500ml of water.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: light

Chinese PinYin : Yang Can Huo Hu Ge Zi Tang