Suckling Pigeon Seaweed Soup

by Xiancao'er

5.0 (1)

Favorite

2

Difficulty

Easy

Time

1h 30m

Serving

1

Suckling pigeon, I like stew, it tastes delicious. The squab is fat, meaty, and thick in fat. When tidying up, patiently cut off all the fat, soaked kelp, and sucked some fat to make it more delicious.

Ingredients

Suckling Pigeon Seaweed Soup

1. Get ready for the pigeon, clean it up and set aside.

2. Soak the dried kelp and wash it off.

3. Cut the kelp into small pieces for later use.

4. Put the pigeon in a casserole, add an appropriate amount of cold water, and boil on high heat.

5. Skim the foam.

6. Pour in sliced ginger and simmer for 20 minutes.

7. Pour in the kelp and simmer for 30 minutes.

8. Add the right amount of salt.

9. Add white pepper.

10. Adjust the flavor and pour it into a bowl before serving.

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