White Pigeon One Sichuan clam 10g
Ophiopogon japonicus 10g Sea Coconut 20g
Red dates 3 pieces
How to make Sichuan scallops, Ophiopogon japonicus and sea coconut stewed white pigeons Illustration of how to make Sichuan clam, Ophiopogon japonicus and sea coconut stewed white pigeon 1

Step 1

1. Remove the head and tail from a white pigeon and blanch it in waterIllustration of how to make Sichuan clam, Ophiopogon japonicus and sea bottom coconut stewed white pigeon 2

Step 2

2. Sichuan clam, Ophiopogon japonicus, sea coconut, red dates Illustration of how to make Sichuan scallop, Ophiopogon japonicus and sea coconut stewed white pigeon 3

Step 3

3. Put all the ingredients into the stew pot Illustration of how to make Sichuan clam, Ophiopogon japonicus and sea coconut stewed white pigeon 4

Step 4

4. Add water and mix with ingredients Illustration of how to make Sichuan scallops, Ophiopogon japonicus and sea bottom coconut stewed white pigeons 5

Step 5

5. Set the time, 3 hours Illustration of how to make Sichuan clam, Ophiopogon japonicus and sea bottom coconut stewed white pigeon 6

Step 6

6. It looks oily, but it doesn’t taste oily. Illustration of how to make Sichuan clam, Ophiopogon japonicus and sea coconut stewed white pigeon 7

Step 7

7. Full of ingredients Illustration of how to make Sichuan clam, Ophiopogon japonicus and sea bottom coconut stewed white pigeon 8

Step 8

8. The soup is very sweet and the white pigeon meat is fragrant. Cooking techniques for Sichuan scallops, Ophiopogon japonicus and sea coconut stewed white pigeons