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Minced Pigeon Soup with Dried Scallop

Ingredients

Pigeon Meat (minced) 100g
Water Chestnuts 2pcs
Conpoy 10pcs
Water 300ml
Salt pinch
White Pepper pinch
Shaoxing Wine 2tsp
Dark Soy Sauce 1tsp

Directions

  1. Clean, peel and minced water chestnuts. Squeeze the minced water chestnuts dry.
  2. Place the conpoy, water, minced pigeon meat, water chestnuts, salt and pepper, wine and dark soy sauce in the Panasonic Electric Pressure Cooker. Close the lid firmly.
  3. Set “High” pressure for 25 minutes, press “Start”.
  4. Once the pressure indicator pin has dropped, open the lid.

Tips

Break the soaked conpoy into small pieces could bring out from favor.

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