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China • Soup

Lemon Olive Pigeon Soup

Lemon and Olive Pigeon Soup Recipe (with pictures), 8 steps in total. Blanch the pigeon in cold water; starting with cold water is much more effective than using boiling water.

Savory
Prep—
Cook—
Servings—
Lemon Olive Pigeon Soup
Step photograph from the user-provided xiangha.csv; the original author was not supplied.

Method

  1. 01

    Step 1

    Blanching pigeons in cold water is much more effective than using boiling water.

    Step 1
  2. 02

    Step 2

    Pour off the blood and foam, and wash thoroughly.

    Step 2
  3. 03

    Step 3

    Slice the lemon, remember to remove the seeds, otherwise it will be very bitter.

    Step 3
  4. 04

    Step 4

    Cut the olives in half

    Step 4
  5. 05

    Step 5

    Garlic peel

    Step 5
  6. 06

    Step 6

    Put them all in the pot and add boiling water.

    Step 6
  7. 07

    Step 7

    Simmer for 2 hours

    Step 7
  8. 08

    Step 8

    Add a little salt after stewing

    Step 8

Nutrition

Nutrition has not been calculated for this recipe.

Source: User-provided xiangha.csv