Huangshan Stewed Pigeon
Huangshan is a world-famous tourist attraction. The famous dish of Huangshan stewed pigeon is made from the famous yam produced in Huangshan and wild pigeons stewed through water. Yams nourish yin and kidney, and pigeon meat strengthens the body. It is regarded by local people as a good food for nourishing and prolonging the life. This vegetable soup is clear and delicious, the pigeon meat is crispy and rotten, and the yam is soft and glutinous. It is a traditional famous dish in Anhui cuisine. Naturally, I don't have two materials produced in Huangshan, but the methods are the same, hehe.
Recipe Recommendations
- Zhongge a
- yam 300 grams
- Jiang appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Huangshan Stewed Pigeon
1
Ingredients: Yams and pigeons.
2
Peel and slice the yam for later use.
3
The pigeons are slaughtered, washed and blanched in water.
4
Put the blanched pigeons and yams into a large bowl, add ginger slices and boiled broth, and simmer for 2 hours over water.
5
Add the stewed pigeons to the blanched cabbage seedlings, add salt and chicken essence to season.
6
The delicious Huangshan Pigeon Stewed is ready.