The recipe for lemon olive pigeon soup

Health benefits

Lemon: generating saliva and quenching thirst

Ingredients

1 pigeon

2 olives

Lemon 2 slices

1 clove of garlic

A little salt

The recipe for lemon olive pigeon soup

1. Pigeon blanches with cold water, and the effect of using cold water in a pot is much better than boiling water

2. Pour away blood and foam, wash thoroughly

3. Slice the lemon and remember to remove the pit, otherwise it will be very bitter

4. Chop olives in half

5. Garlic film removal

6. Cook together and add boiling water

7. Stew for 2 and a half hours

8. Stew well with a little salt

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