Suckling Pigeon Mung Bean Soup

Name: Suckling Pigeon Mung Bean Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 squab; 70g green beans; Some salt; 500g water

by Summer wind (from Tencent.)

5.0 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

2

Before and after the Qingming Festival, the elderly in the family would always stew some pigeon mung bean soup for the children to drink, saying that the heat rash does not grow after drinking, do you believe it? Haha! Try to find out.

Ingredients

Suckling Pigeon Mung Bean Soup

1. Wash the pigeons first and set aside

2. Soak the mung beans 20 minutes in advance, wash and set aside.

3. Tuck all the mung beans into the pigeon's belly.

4. Arrange the pigeons, put them in the stewing pot, and add 2 bowls of water.

5. Put it in an electric pressure cooker and simmer the soup for 60 minutes, and it's ready. After the stew is taken out, add an appropriate amount of salt and it is ready to eat.

Tips:
The soup produced in this way is relatively sweet and suitable for the hot weather now.
If the stewed soup is more oily, you can remove the oil a little. The mung beans in the pigeon’s belly are a good thing, don’t waste it.