Stewed Fish Maw Pigeon Soup (花膠燉乳鴿湯)

Redefining Recipes for the Digital Age

Ingredients

• 2 Pigeons
  
• 2 pieces fish maw (soaked and blanched)
  
• 300 g lean pork meat
  
• 5 g Dang Shen
  
• 4 slices dried Chinese yam
  
• 4 red dates (cut in half)
  
• 5 g Yuzhu (玉竹)
  
• 5 g Sha shen (沙參)
  
• 5 g dried euryale seed (茨實)
  
• 5 g goji berries
  
• 3 pieces ginger
  
• Subtle white pepper
  
• Subtle salt
  

Steps

1. Firstly, blanch the pigeons and lean meat for 5 minutes
   
2. Wash and cut into smaller pieces
   
3. Put all ingredients except salt and white pepper into a stainless steel container that can be put inside an even bigger pot for double boiling
   
4. Pour in boiling water until an inch above all ingredients
   
5. Stew in medium high heat for 3 hours
   
6. Once done, serve in a small bowl and add in salt and white pepper according to your preference. Enjoy!
   

Languages

Geschmorte Fischmagen-Taubensuppe - Deutsch (German) version
Sopa de pescado guisado con fauces de paloma - Española (Spanish) version
Soupe de gueule de poisson mijotée et de pigeon - Français (French) version
Sup Perut Ikan Merpati Rebus - Bahasa Indonesia (Indonesian) version
zuppa di piccione con mascelle di pesce in umido - Italiana (Italian) version
魚の浮袋と鳩のスープの煮込み - 日本語 (Japanese) version
생선 아귀 비둘기 수프 - 한국인 (Korean) version
ซุปกระเพาะปลาตุ๋นนกพิราบ - แบบไทย (Thai) version
Stewed Fish Maw Pigeon Soup (花胶炖乳鸽汤) - 简体中文 (Simplified Chinese) version
Stewed Fish Maw Pigeon Soup (花膠燉乳鴿湯) - 香港繁體中文 (Traditional Chinese - Hong Kong) version