Pigeon Noodles in soup-You Are Foodie

By Benson
37

Pigeon Noodles in soup

I ate very delicious pigeon Noodles in soup in Kashi two months ago. Today, I will try to repeat it.

Main Ingredients

Auxiliary Ingredients

Chickpea A moderate amount
Longan meat 8 pieces
Jujube 4
Chinese wolfberry A moderate amount
ginger 2 large films
green Chinese onion 1/4 root

Seasonings

White pepper powder appropriate amount
salt 4 spoons
Cooking wine 5 spoons

Step 1 . Prepare all the ingredients.

Step 2 . Clean the pigeon, remove the head and cut the tail.

Step 3 . Add cooking wine, ginger slices, and scallions, marinate and remove fishy smell for 15 minutes.

Step 4 . Cook the pigeon eggs in a small pot.

Step 5 . If you only have small red dates at home, you can use 6-8 of them.

Step 6 . Pour the pigeon and scallion ginger cooking wine into a pot, fill it with water, and bring to a boil over high heat.

Step 7 . After boiling, pour out the dirty water. Add water again, ginger slices, scallions, red dates, longan, and chickpeas. Cook over low heat until the pigeon meat is soft and tender, about 1 hour.

Step 8 . Boiling pigeon eggs in cold water for a few minutes makes it easier to peel off the shells.

Step 9 . After simmering over low heat for 1 hour, add pigeon eggs and dried goji berries, season with salt and white pepper.

Step 10 . Prepare another pot to cook noodles.

Step 11 . Take out the cooked noodles, pour over pigeon soup and the ingredients in the soup. Take out the pigeon and lay it on another plate.

Step 12 . The pigeon meat is soft and tender, and the soup has a slightly sweet taste due to the presence of red dates and dried longan.

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