2 pigeons

1 sweet corn

2 carrots

2 fenugreek

Water 1500ml

Salt 0.75 TSP

Chicken essence 0.5 TSP

Four slices of ginger

Method to prepare the pigeon in casserole

Pigeon Clean and cut each into 8 small pieces

Vegetables cut into small pieces and substituted. Carrots & corn not pictured.

Pan dry-heat until smoking, no need to put oil, put the pigeon meat into the dry fry until golden brown. This is to remove the meaty flavor of the pigeon meat and make the soup more rich and thick.

Add ginger slices, add water, add salt and bring to a boil.

Change a soup pot (my home frying pan is small, can not put so things, pot big can not change the pot ^_^), add the corn and Hu continue to cook for about 15 minutes, and then add the Buddha's hand melon to cook for another 15 minutes, add chicken essence, turn off the fire on it? Isn't it super easy and convenient? I didn't add any oil during the process because the pigeon will just give out a lot of oil, and if you put more oil in, it will be greasy. As for salty or light, you can add or subtract salt according to your personal taste depending on how much soup is in the pot.

The soup has a rich and thick flavor, and the pigeon meat may be a bit more list, we were dipped in a Cantonese-style fermented bean curd sauce?