List of ingredients of Chinese herbal medicines in Lycium barbarum and pigeon soup: Radix Adenophorae 5g Radix Angelicae Dahuricae 5g Radix Codonopsis 5g Lentils 10g Lycium barbarum 10g Coicis Semen 40g Jujube 25g Yam 5g Lily 5g Lotus seeds 5g These are all Chinese herbal medicines that are very beneficial to women's nourishing. If you like soup, you should always keep them. We also need some seasonings: onion 10g ginger 10g salt. Production method: wash all kinds of Chinese herbal medicines; Cut onion and ginger into sections for later use; Wash fresh pigeons. Cook the whole pigeon in cold water (flying water) and remove the blood powder for later use. Blanch pigeons in a casserole, boil onions, ginger and various medicinal materials, and then simmer 1 hour. Add a little salt to taste when cooking, and it is delicious to eat meat and soup after cooking. Production time: about 1.5 hours. Secret: Lycium barbarum pigeon soup is delicious. You don't need to put a lot of seasoning when drinking it, just put a little salt. Comments: The unique fragrance of Chinese herbal medicine always reverberates in the soup, which makes you intoxicated in the warm feeling of nourishing soup. The ingredients of the cloud leg pigeon soup: 4 live pigeons in bird's nest, cloud leg slices 100g, and chicken 150g. 50g of seasoning wine, 20g of onion and ginger, 5g of salt, 5g of monosodium glutamate and 800g of chicken soup. Features: Silver red, original flavor, fragrant and delicious. Production method: (1) Slaughter live pigeons, blanch them thoroughly with hot water to remove hair, gut them, put them in a boiling pot, take them out, drain the water and put them on a plate. (2) Put the onion, ginger and cooking wine into a plate, steam them in a drawer until they are 70% rotten, take them out (original juice for use), remove the bones (bone for use), put the meat on one side of the soup bucket, and put the slices of cloud legs on the other side. (3) Chop the chicken into minced chicken, put it in a bowl, and add onion, ginger and 250g clear water spiced squab. Ingredients: pigeon (3), whole pepper (a little), star anise (a little), cinnamon (a little), yellow wine (a little), soy sauce (165g) and sugar (a little). Features: Production method: cut open the squab, remove the viscera and claws, thoroughly cook it with boiling water, pour off the water, replace it with clear soup, add pepper, fennel, cinnamon (the above spices are wrapped in white cloth first), soy sauce, wine and sugar, stew it with warm fire until the squab is rotten, collect the soup, take out the squab, apply sesame oil, tear it into pieces and put it on a plate. Gastrodia elata Stewed Pigeons 1 Gastrodia elata 5 g ham 10 g leek, 3 ginger 1 small piece of seasoning broth, 3 tablespoons of cooking wine 1 small spoon of refined salt 1 small spoon of monosodium glutamate 1. Slaughter and wash pigeons. Sliced ham; Wash onions and knot them; Wash ginger and slice; 2. Put squab, ham, gastrodia elata, broth, cooking wine and onion ginger into a bowl, steam in a steamer for 2 hours, take out, remove onion ginger, and season with salt and monosodium glutamate. Features: delicious, calming wind and relieving spasm. = = = = = = = = = = = = = = stewed pigeon, sweet corn, water and a bag of pure milk. This kind of sweet corn is edible. Pour the boiled soup out of the bowl, and the rest is: soak the pigeons in this hot soup and shake it for 3-5 minutes. And that bowl of corn soup ~ ~ cooked on a big fire and stewed on a small fire for a long time. If possible, stew for 2 hours and add some mushrooms and salt before eating = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = It is appropriate to cut pigeon bone marrow with blood. After cutting, light the seasoning to eat. Features: Preserve the delicious and original flavor of pigeon meat. Dry fried pigeon materials: pigeon, salt, cooking wine, monosodium glutamate, shredded onion and ginger, eggs, flour, water, oil, salt and pepper. Clean pigeons, cut them into small squares, marinate them with salt, cooking wine, monosodium glutamate and shredded onion and ginger for a while, then hang a paste made of pigeon eggs, flour and water, fry them until cooked, and then cool them before frying them until cooked. When eating, dip it in pepper and salt. Pigeon material: pigeon, salt, cooking wine, soy sauce, water, oil, pepper and salt. Practice: clean pigeons and remove bones. Pot-roasted pigeon materials: pigeon, broth, onion, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, aniseed, egg white, rice flour and oil pepper noodles. Practice: Wash the squab, put the broth in the pot, and add Duan, ginger, garlic, salt, cooking wine, soy sauce, sugar and pepper. Crispy pigeon material: pigeon, cooking wine, salt, pepper, shredded onion and ginger, flour, oil, salt and pepper. Practice: Wash pigeons, add cooking wine, rub salt, sprinkle pepper, put shredded onion and ginger into pigeon belly, pause for a moment, put them in a cage, take out shredded onion and ginger, smear soy sauce, hang flour, fry until golden brown, and cut into small pieces. Mushroom pigeon material: pigeon, mushroom, oil, salt, soy sauce, cooking wine, sugar, broth, onion, ginger, garlic, pepper, aniseed, monosodium glutamate and sesame oil. Practice: Select and wash pigeons, chop them, soak mushrooms to remove roots, and wash them (several times). Heat a small amount of oil in the pot, stir-fry pigeon pieces until they change color, stir-fry mushrooms, salt, soy sauce and cooking wine for a few times, then add a little sugar, broth, onion, ginger, sliced garlic, pepper and aniseed, stew until cooked, add monosodium glutamate and pour sesame oil. Young pigeon with scallion oil: young pigeon, water, cooking wine, salt, aniseed, cinnamon, spiced noodles, shredded onion and ginger, monosodium glutamate and oil. Practice: Select and clean pigeons, put them in a pot, add water, add cooking wine, salt, aniseed, cinnamon and spiced noodles, take them out with soup after cooking, cover them and stew for 2 hours, then take them out and cut them into pieces, and then add shredded onion and ginger. Pigeon paste materials: cauliflower pigeon, cauliflower, oil, shredded onion and ginger, broth, salt, monosodium glutamate and flour. Practice: clean pigeons, remove bones, chop them into mud, clean cauliflower, break them into small pieces, then cut them into pieces, scald them with boiling water, take them out and drain them, put a little oil in the pot, stir-fry onion and ginger slices, and stir-fry them in pigeon mud until they change color. Fried pigeon eggs with shredded pigeon sauce: pigeon meat, pigeon eggs, salt, monosodium glutamate, water, oil, chopped green onion and soy sauce. Practice: Open pigeon eggs, add salt, monosodium glutamate and water, mix well, shred pigeon meat, stir fry chopped green onion, add pigeon meat several times, and add soy sauce to stir fry until cooked. Add a little oil, heat the pan, and put it in pigeon eggs. Steamer pigeon raw materials: 2000 grams of fat pigeon, 3 grams of pepper, 3 grams of ginger and 30 grams of onion. Method: Wash pigeons, cut into pieces, put them into a steamer, add cold water, add onion and ginger slices, and steam for about 4-5h until the pigeon meat is cooked. Pick up the minced onion and ginger, sprinkle with seasoning and serve. Luxiang whole pigeon raw materials: fat and tender female pigeon 1 water-mushroom, 2 pieces of ham meat, 2 pieces of sorghum wine pigeon soup 50 grams of clove seeds 750 grams, and 5 pieces of production method: clean the pigeon, cut it open from the back, and then cut it three times. Put the pigeon belly up in a saucepan, spread ham slices and mushrooms, and add seasoning and pigeon soup. Put a small cup filled with sorghum liquor and cloves in the bowl, seal it with a lid, steam it for 2 hours and take it out. Pigeon balls with Thousand Island Juice Ingredients: 450g of pigeon leg meat, mustard heart 1/strips of Thousand Island Juice 1 0g of garlic, 2g of pigeon powder, 5g of pepper1g of salt, 5g of sesame oil1g Practice: sliced pigeon leg meat; Adding salt, monosodium glutamate, raw powder, edible powder and water for 20 minutes; Slip into a ball in 40% hot oil; Leave the bottom oil in the pot, add a little garlic and Thousand Island juice, then add pigeon balls, add soup, salt, pigeon powder, sesame oil and pepper, thicken the pot and put it on a plate; Boil the mustard heart in water, leave a little base oil in the pot, add the mustard heart into the cooking wine and stir-fry the soup; Pots can be piled next to pigeon balls. Raw material of big pigeon: a pigeon with scallion and white silk10g. Pigeons are cleaned and their wings and legs are tied with ropes; Punch a hole in the thick meat with a bamboo needle, cook it, take it out and let it cool; Take breast and leg meat, pat it loose with a wooden stick, then tear it into shredded pigeon, put it on a plate, put shredded onion around it and pour the seasoning. Yuanyang pigeon raw materials: 1 female pigeon (about 700g), 1 male pigeon (about 700g), pork stuffing 200g, coix seed 150g, 4 pieces of water bamboo, 4 pieces of green cabbage, 4 pieces of mushrooms, 4 pieces of cooked ham, 3 pieces of hawthorn cake, etc. Method: (1) After the whole pigeon is boned, it is mixed with onion and refined salt to make juice, which is smeared on the inner wall, then the skin is turned outwards and slightly soaked after plastic surgery. Insert the two wings from the incision under the head, lead them to the esophagus and enter the mouth, and divide them into two wings. (2) Fill the pork stuffing into the abdominal cavity of the pigeon from the knife edge and seal it with a bamboo stick. Coix seed is filled into the abdominal cavity of male pigeon and sealed with bamboo stick. At the same time, two pigeons entered the boiling water pot and blanched until their skin contracted. In addition, the mother pigeon is cleaned, colored with maltose, oiled, fished out and put into a container, added with the original soup and soy sauce, and steamed in a cage until crisp and rotten; Then put the pigeons in a container, add the original soup and refined salt, and steam them in a cage until they are crisp and rotten. (3) Pour in the original soup of red and white pigeons, put the pigeons side by side on a large flat plate, remove bamboo sticks, shape them, then put the boiled water bamboo, Chinese cabbage and mushrooms back into a boiling soup pot for cooking, and put them together with ham slices respectively to make a lining for the pigeons. (4) Put the white soup and red soup into the pot, thicken them, and pour them on the red dove. Features: it looks like a mandarin duck, with two colors and two flavors, and its fragrance is mellow. The raw materials of "Hillbilly" grass pigeon are: grass pigeon 1 bird (about 1.500g), ginger 60g, onion 1.50g, aged wine 1.00g, cinnamon 50g, dried tangerine peel clove 30g, cinnamon 30g, nutmeg 20g and kaempferia rhizome. Methods: (1) The pigeons were slaughtered, brushed, eviscerated, claws cut and beaked. Set the pan on fire, add vegetable oil to 50% heat, fry in oil pan until golden brown, and take it out; (2) washing and breaking ginger; Stir onion into juice; Divide the above spices such as star anise, cinnamon bark, clove and cinnamon into two parts, wrap them in gauze, put them in a pot, and boil them in water for 2-3 hours until the fragrance is exposed; (3) Boil the fried pigeons in the old bittern soup, simmer with slow fire for 1 hour, and take them out. After the old brine soup cools, soak the pigeons in the soup for 5 hours until the pigeon skin becomes brittle. Features: bright red color, crisp and slag-free, strong spicy taste and strong fragrance. Sticking pigeon material: pigeon breast meat 250g, pigeon leg meat 250g. Seasoning: scallion, sesame oil 20g, sesame sauce 40g, chili oil 15g, sugar and mushroom sauce 15g, and pepper powder 3g. Method: Wrap pigeon leg meat and pigeon breast meat with hemp rope, punch holes in the thick meat, and put it in soup and cook it with slow fire. Then take out the pigeon meat and knock it loose with a special wooden stick, tear it into thick silk and put it on the plate. Mix scallion, sesame oil, sesame paste, Chili oil, sugar and soy sauce in a frying pan, pour the prepared sauce on the shredded pigeon, and then sprinkle with pepper powder. Pigeon stew raw materials: pigeon 1 piece, pigeon eggs 12 pieces, ginger slices 1 piece, 2 onions, salt and rice wine, soy sauce and monosodium glutamate. Methods: 1. Catch the pigeon, put its head in the water, pluck it dry, and clean it with tweezers. Rinse in water once, take out the internal organs, clean, fish out, chop off claws and wing tips, blanch thoroughly in a boiling water pot, fish out, clean again, put in a clean casserole, submerge with clear water, add onion and ginger, bring to a boil with high fire, and then turn to low heat for stewing. 2. Cook the pigeon eggs in a water pot, take them out and shell them, put them in a casserole, add yellow wine, refined salt and monosodium glutamate and stew them until the pigeon meat is crisp and rotten, and then take them out of the fire. Key points: after the pigeons are put into the casserole, they should be stewed slowly with low fire until the meat is crisp.