Patient's question:
My beloved is currently in the postpartum period, and my mother always makes pigeon soup for her. Could you please tell me how to cook pigeon soup for the most nutritional value?Doctor's answer:
1. The prepared blood-squeezed pigeon is ready to be used for making soup.2. For the pigeon soup, use auxiliary ingredients: a few red dates, an appropriate amount of goji berries, and a suitable amount of ginger slices.
3. After the pigeon has been blood-squeezed, cut it into pieces and set aside for cooking.
4. After the pigeon has been blood-squeezed and killed, it must be left aside for more than half an hour before being opened. Otherwise, the blood-squeezing effect will not work. The pigeon meat pieces are boiled in water and then removed.
5. Use an appropriate amount of vegetable oil to gently heat the prepared ginger slices over low heat to release the ginger flavor, which can help remove the fishy smell.
6. Wait for the pigeon soup to come to a boil.
7. First, cook the ginger slices to release their flavor, then pour in the pigeon meat pieces that have been boiled in water and stir-fry for two minutes. Then drizzle with an appropriate amount of cooking wine to remove the fishy smell. Next, add the prepared red dates and goji berries, and add cold water and bring to a boil over high heat. At this point, you can pour the pigeon meat pieces with the soup from the iron pot into a prepared porcelain pot and slow-cook for one hour. Add a suitable amount of salt and continue cooking for another half hour.