Huangshan Pigeon Stewed is a traditional and famous dish in Anhui.
The soup is fresh and fresh, the pigeon meat is crispy and rotten, and the yam is fragrant and smooth.
This dish is rich in nutrients, easy to digest, and has the therapeutic effect of nourishing the brain and strengthening memory.
Huangshan Stewed Pigeon
By TrentonMraz
Recipe Recommendations
- squab a
- yam 100 grams
- green vegetables a little
- rock sugar a little
- salt appropriate amount
- chicken soup 500 grams
- cooking wine 15 grams
Steps for Huangshan Stewed Pigeon
1
Prepare all the ingredients.
2
Wash the squab and place it in boiling water, blanch it and cool it for later use.
3
Put the spring onion segments and ginger slices, cooking wine, and rock sugar in the stew cup.
4
Then add peeled and sliced yams and blanched squab.
5
Add appropriate amount of chicken soup.
6
Add the lid and place in the steamer and steam for 2 hours under water.
7
Pick and wash the green vegetables and blanch them in boiling water.
8
Take out the steamed pigeon soup, add salt to taste, and add the hot greens and serve.Huangshan Stewed Pigeon Make Tips
Pigeons can be slaughtered at the place where they are sold and washed for later use. The stew cup placed in the steamer must be covered slightly to prevent water steam from entering the bowl and affecting the delicacy of the soup. When blanching green vegetables, you can add some salt in the water to make the blanched green vegetables green in color.