Pigeon stew
By VicentaLakin
I'll explain what it is. It's the old bean horn. It's too old to chew. Some old people just cook their beans. The old beans are long-lived, they smell good, and they're made of soft odor, especially for people with bad teeth. The roasted old bean, like a string, just never tasted it, bit it off and couldn't get the beans and meat off. I've been eating this since I was a kid, and it's fast and easy, and my husband and son don't eat it, so I made it for myself while they were away。
Recipe Recommendations
- Lao Dou 1 handful
- pigeons in 1
- qingshui appropriate amount
- edible oil half a tablespoon
- braised pork sauce Xiao Xu
- onion ginger Xiao Xu
- rock sugar 1 block
- salt 1 gram
- soy sauce 5 grams
- salty and fresh
- stewed
- three-quarters of an hour
- simple
Steps for Pigeon stew
1
Doves are clean, cut off, cold-watered。
2
Doves wash old beans when they pour water。
3
Cut onions for halogen。
4
Doves boil like this。
5
Just start the pot。
6
Clean up the fallover。
7
Hot pan cold oil。
8
It smells like salt onions and so on。
9
Doves roll evenly。
10
Let them smoke。
11
Fried flat。
12
Let the old beans go。
13
Scrambling old beans。
14
Clear the water。
15
Just a little fire stew in the pan cap for 30 minutes。
16
Put the old beans on the bottom。
17
Last dove。
18
The finished product。
19
It's finished. Love the sun。Pigeon stew Make Tips
Ice sugar doesn't need to melt, it's just a taste, not for color。