Steamed pigeons
By BlakeCollins
The meat of pigeons is tender and easy to ripen when marinated and steamed. According to my method, it can fully reflect the salty taste of pigeon meat, and it is simple and easy to use. Anyone can cook delicious pigeon meat. This method is a family-passed down skill passed down by my mother, and now I will share it with you.
Recipe Recommendations
- pigeons a
- qingshui appropriate amount
- rice wine two spoonfuls
- salty and fresh
- steamed
- half an hour
- simple
Steps for Steamed pigeons
1
Wash the pigeon and apply salt all over its body, including its stomach. Apply less if you like lists, and more if you like heavy flavors. Marinate for fifteen to thirty minutes.2
After marinating, place it in a bowl and add appropriate amount of water. You can also leave no water. This step of adding water depends on whether you want to leave more pigeon soup under rice or something like that. I usually add half a bowl of water, and if there is too much water, add some salt.3
Then pour two spoonfuls of rice wine. Place it in a pressure cooker and steam over water for 15 minutes. There is no need to add onions, ginger and garlic. The steamed pigeons are very delicious and sweet.