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ProductsMinced 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
- Clean, peel and minced water chestnuts. Squeeze the minced water chestnuts dry.
- 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.
- Set “High” pressure for 25 minutes, press “Start”.
- 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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