braised old pigeon with mung bean

Home >Other>braised old pigeon with mung bean

Ingredient mixing

naked old pigeon 1 , Mung beans 2 , orange peel 1 , water 2 , potato powder 2 , boiling water 1 , salt , sugar , oyster oil 2 , sesame oil , pepper ,

Cooking method

Cut off head and cervix of old pigeon. Clean the remainder and cut it into pieces. Steep mung bean in cold water for about an hour. Let water drop completely. Steep the dried orange peel until it's soft and remove the white veins. Heat one soup spoon of oil in which quick-fry old pigeon pieces. Add mung bean, orange peel and water. Lid and braise with a slow fire for an hour. Add seasoning and boil for another 5 minutes. Thicken the soup with watery starchy flour. Memo: old pigeon contains little fat. It is cheap and sweet, better than young pigeon. Head and cervix cut off from pigeon, worriness can be avoided after eating. Mung bean can clear away heatness and benefit detoxification. Pickly heat easily comes out in hot day. Mung bean can benefit detoxification from skin when serving.