Fresh Tufuling Stewed Pigeon Soup
A Cantonese slow-boiled soup of whole pigeon and fresh smilax root simmered into a clear, mineral-rich broth, traditionally enjoyed for its cooling, restorative benefits.
Instructions
- 1
Required ingredients: 1 pigeon, an appropriate amount of fresh earth yam.
- 2
Cut the pigeon into 4 large pieces, bring water to a boil in a pot, and put the pigeon in to blanch.
- 3
Blanch the pigeon and rinse it clean.
- 4
Put an appropriate amount of water in the soup pot, and add the pigeon, fresh Smilacis Glabrae Rhizoma, and ginger slices into the pot.
- 5
Turn the heat to high to bring it to a boil, then reduce to low heat and simmer for one and a half hours.
- 6
Add a little salt in the last 15 minutes before the soup is done.
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Ingredients
Main Ingredients
- Pigeon1 piece
- Fresh Smilax Glabrato taste
Auxiliary Ingredients
- Ginger slicesto taste
Seasonings
- Salta pinch