Chinese Food
Pigeon soup with Chinese yam
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Chinese yam invigorates the spleen and the lungs. Dangshen invigorates the middle and the Qi. Both of them are commonly used raw materials for decoction. They are suitable for both the old and the young. Although dangshen, a traditional Chinese medicine, is used in the soup, the soup is very sweet. It doesn't have a strong taste of medicine. It's a very good soup. -
Cooking ingredients
Cooking Steps
Step1:Soak the Codonopsis lanceolata in advance.
Step2:Remove the skin of yam, cut into pieces and wash. Wash the white mushroom for use.
Step3:Pigeon to remove internal organs, wash and cut into pieces.
Step4:Put ginger slices, cooking wine and pigeon pieces into the pot to blanch the blood.
Step5:Scoop up and rinse with water.
Step6:Take the red dates and pigeon meat, dangshen and Yuzhu and put them into the casserole. Pour in some water.
Step7:The fire is on. Turn it down.
Step8:Put white mushroom and yam into the pot for 30 minutes. Turn to high heat. Turn to low heat again after boiling for 30 minutes.
Step9:Season with salt before turning off the heat.
Cooking tips:There are skills in making delicious dishes.
