Pigeon meat has the functions of nourishing liver and strengthening kidney, clearing away heat and detoxifying.
How to cook Astragalus pigeon soup
- 2 Pigeon
- 8 g Astragalus
- 8 Angelica sinensis
- 5 Ginger
- 10 Red jujube
- Cooking wine
- The pigeons are cleaned, cold water is added to the pan and then boiled with the right amount of cooking wine.
- The pigeons are picked up and rinsed again with cold water.
- Put the pigeon and ginger together in a saucepan, add some water, boil it with a big fire, and simmer for half an hour with a small fire.
- After one hour, add the washed Wolfberry, season with salt, and simmer for 2-3 minutes to enjoy ~