【anhui Cuisine】---huangshan Stewed Pigeon

Name: 【anhui Cuisine】---huangshan Stewed Pigeon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 squab; 100g Yam; a little vegetables; 15g each Green onion ginger; a little crystal sugar; Some salt; 500g chicken soup; 15g Cooking Wine

by Red Bean Kitchen

4.8 (1)

Favorite

28

Difficulty

Normal

Time

2h

Serving

2

Huangshan stewed pigeon is a traditional dish in Anhui.
The soup is fresh and fresh, the pigeon meat is crispy, and the yam is fragrant and smooth.
This dish is nutritious, easy to digest, has the therapeutic effects of invigorating the brain and strengthening the memory. "

Ingredients

1 Squab
100g Yam
a little Vegetables
15g each Green Onion Ginger
a little Crystal Sugar

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Some Salt

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500g Chicken Soup
15g Cooking Wine

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【anhui Cuisine】---huangshan Stewed Pigeon

1. Prepare all the ingredients.

2. Rinse the pigeons in boiling water, blanch them and let them cool for later use.

3. Put the green onion, ginger slices, cooking wine and rock sugar into the stewing pot.

4. Then add the peeled and sliced yam and the blanched pigeon.

5. Add the right amount of chicken broth.

6. Put the lid on the steamer and steam for 2 hours.

7. Pick and wash the vegetables, blanch them in boiling water.

8. Take out the steamed pigeon soup, add salt to taste, and then add the blanched vegetables.

Tips:
The pigeons can be slaughtered in the place where they are sold, and they can be washed and set aside after returning.

The stewing pot in the steamer should be covered a little bit to prevent water vapor from entering the bowl and affecting the deliciousness of the soup.

When the vegetables are blanched, you can add some salt in the water, so that the blanched vegetables are emerald green.