Coconut stewed squab is a delicacy carefully stewed with coconut stewed squab as raw material. The soup is sweet and fragrant, and has the effect of clearing away heat and nourishing the lungs.

Ingredients: One pigeon, one coconut, auxiliary ingredients, appropriate amount of Huaishan (your favorite), appropriate amount of red dates, appropriate amount of wolfberry, appropriate amount of Codonopsis pilosula, 2 pieces of rock sugar, a little salt. Steps 1. Wash the pigeons and drain them, and set aside.

2. Set aside red dates, wolfberry and longan.

3. Cut the top of the coconut, pour out part of the coconut water, stuff the pigeons inside, add red dates, wolfberry, longan, a little salt, and rock sugar.

4. Cover tightly with coconut meat, put into pressure cooker and cook for 40 minutes.

5. The fragrant coconut pigeon is out of the pot. It’s really refreshing and sweet to drink while it’s hot.

Tip 1: I like to add rock sugar to make the soup taste sweet, but if I don’t like it, I don’t need to add it.