Can pigeon and pork belly be stewed together?

Different ingredients can be used in the soup-making process, and the effects of the soup made from each ingredient are also different. Among them, pigeon and pork tripe are two ingredients that can be used to make soup, and the soup made with these two ingredients is very delicious and rich. In order to make the soup more delicious, many people would consider whether it would cause any adverse consequences if pigeon and pork tripe were cooked together.

Pork tripe and pigeon can be cooked together in soup. Here’s how to do it:

Prepare ingredients: pork stomach, pigeon, ginger slices, red dates, pork ribs, bean curd, ginkgo nuts, pepper, candied dates, and salt.

1. First, wash and prepare all the soup ingredients including bean curd sheets, ginkgo nuts, candied dates, ginger slices, red dates, and peppercorns, as shown in the picture below.

2. Rub the pig's stomach inside and out with salt and starch and wash it clean. It is best to wash it two or three times in a row to remove the fishy smell and dirt.

3. Then fry the peppercorns in an oil-free casserole until golden brown, and place on a plate for later use, as shown in the picture below.

4. Boil the pork stomach, squab and spareribs in boiling water, take them out, rinse them, and fry them in a hot pan for later use.

5. Put the fried and cooled pigeon into the pig's stomach, and add the fried pepper at the same time. Then, put all the ingredients into the casserole, cook over high heat for 20 minutes, then simmer over low heat for one and a half hours.

6. Scoop out the whole pork belly with a spoon, slice the pork belly, put all the ingredients (suckling pigeon, pork belly, pepper) back into the casserole and cook for 5-8 minutes, then add salt to taste.

7. A bowl of pork tripe and pigeon soup is ready. The picture below shows the finished soup.