How long should pigeon soup be stewed?

When making pigeon soup, you also need to understand some specific methods. The pigeon soup should be stewed for a longer time so that some nutrients in it can be fully released into the soup. Generally, it should be stewed for 2 to 3 hours over a low heat. It is best to use a stewing pot or a casserole. Try not to use iron pots or other metal utensils to stew pigeon soup.

How long should pigeon soup be stewed? Many mothers will use pigeon meat to stew soup at home, but the stewing time varies depending on the different utensils. You know, pigeon meat itself is very small, so it is not suitable to be stewed in a big pot.

It usually takes 2-3 hours. If you use a casserole, first boil it over high heat, then turn it down to medium heat and cook for 20 minutes, then turn it down to low heat and simmer for 2-3 hours.

If you use a stewing pot, cut the pigeon meat into smaller pieces, and do not fill the pot with water to the brim, to avoid the soup leaking out when boiling. In addition, it is best to seal the stewing pot with plastic wrap, cover it with two layers of lid, and stew it for 3 hours.

The nutritional value of pigeons: the protein content of pigeon meat is over 15%, and the digestibility of pigeon meat can reach 97%. In addition, the calcium, iron, copper and other elements and vitamins A, B, E contained in pigeon meat are higher than those in chicken, fish, beef and mutton. Pigeon liver contains the best bile, which can help the human body utilize cholesterol well and prevent arteriosclerosis. People call pigeons "sweet-blooded animals" and eating them can help people with anemia recover their health. The bones of baby pigeons are rich in chondroitin, which is comparable to the chondroitin in deer antlers. Regular consumption can improve skin cell vitality, enhance skin elasticity, improve blood circulation, and make the complexion rosy. Pigeon meat is also rich in pantothenic acid, which has a good effect on hair loss, gray hair and premature aging. Baby pigeons contain more branched-chain amino acids and arginine, which can promote protein synthesis in the body and accelerate wound healing. Traditional Chinese medicine believes that pigeon meat is easy to digest, has the function of nourishing qi, dispelling wind and detoxifying, and has a good tonic and therapeutic effect on weakness after illness, anemia and amenorrhea, dizziness, fatigue, and memory decline.

Pigeon combination with Codonopsis and Astragalus Ingredients: 1 baby pigeon, lean meat, appropriate amount of angelica, appropriate amount of Codonopsis, appropriate amount of Astragalus, appropriate amount of wolfberry, appropriate amount of red dates, appropriate amount of salt. 1 baby pigeon, lean meat, appropriate amount of angelica. Method: 1. Clean the pigeon and cut it into large pieces. 2. Cook together with pork and medicinal herbs. 3. Bring to a boil and simmer for an hour, then add salt to taste.