Pigeons are excellent for pregnant women. They are known as "sweet blood animals" in folk medicine and can help restore health in people with anemia. So how do we make pigeon soup?
[Name]
Pigeon Soup
[Ingredients]
300g pigeon, 20g ginseng, 20g angelica, 30g jujube (dried), seasoning: 3g ginger, 3g salt
[Instructions]
1. Clean the pigeon, remove the internal organs and feet, and boil in boiling water for 5 minutes; then remove and cool with cold water.
2. Wash the ginseng and slice it; wash the jujubes and remove the pits; wash the angelica and ginger.
3. Put all the ingredients into a stewing pot, add boiling water, and simmer over low heat for 3 hours; season with salt and serve.
[Nutritional Value]
Pigeon meat is not only delicious but also rich in nutrients, making it a famous nourishing food. Among various types of meat, pigeon meat has the highest protein content and extremely low fat content, with a digestion and absorption rate of over 95%.
Compared to chicken, fish, beef, and mutton, pigeon meat is also rich in vitamin A, vitamin B1, vitamin B2, vitamin E, and trace elements needed for blood production. It has a great tonic effect on postpartum women, postoperative patients, and individuals with anemia. In folk medicine, pigeons are often combined with other herbs to treat dizziness, gynecological discharge, and other ailments.
The protein in pigeon meat can promote blood circulation, correct the tilt of the uterus or bladder in women, prevent miscarriage or premature birth in pregnant women, and prevent reduced sperm vitality and testicular atrophy in men.
Furthermore, pigeon liver contains optimal amounts of bile, which helps the body utilize cholesterol effectively and prevent arteriosclerosis. Due to its rich pantothenic acid content, pigeon meat can also treat scrotal eczema and itching in men.
