Pigeon meat, a high-end but friendly ingredient, is actually not difficult to handle, and the stew tastes warm and satisfying. Today, I would like to share my experience of cooking pigeon meat at home, and I hope you can easily get started and enjoy this simple but extraordinary delicacy.
First of all, the selection of pigeon meat is crucial. Fresh pigeon meat has a firm texture, ruddy flesh and no odor. It can be bought in the general market, and when choosing, try to choose a larger one with full meat.
Once the preparations are ready, we come to the most important part – the stew. Before stewing pigeon meat, wash the pigeon meat with water, and then blanch it in boiling water to remove blood and impurities, so that the stewed broth is clearer and more delicious.
In the pot of stewed soup, pour an appropriate amount of water first, and then put the processed pigeon meat in. At this point, you can add some ginger slices and green onions, which will remove the fishy smell of the meat and also increase the aroma of the soup. Heat is key, first bring to a boil over high heat, then reduce the heat to a low heat and simmer, so that the pigeon meat is softer and the soup is more mellow.
During the simmering process, you can also add some other ingredients according to your personal taste, such as red dates, wolfberries, codonopsis, etc., which can not only increase the nutritional value of the soup, but also make the soup more flavorful. Of course, you can also add some vegetables, such as white radish, mushrooms, etc., which can not only increase the taste and layering of the food, but also make the whole soup more balanced and nutritious.
In general, it takes about one to two hours for the pigeon meat to be stewed so that the meat is tender enough and the soup is richer. During this time, you can taste the flavor of the soup at the right time and adjust the amount of salt to your liking.
The stewed pigeon meat is delicate and the soup is rich, and every bite is satisfying. When enjoying, you can also sprinkle some chopped green onions and pepper to add color and flavor to the food.
Overall, it is not difficult to stew pigeon meat, the key is patience and mastery of the heat. In this way, you can not only taste the delicious taste of the pigeon meat itself, but also absorb its rich nutritional value. So, the next time you want to try something new, try the pigeon stew, which may surprise you differently!