Braised Pigeon
by Hekou-L
Favorite
Difficulty
Normal
Time
1h
Serving
3
One pot in winter
1. Material preparation-cut the pigeon into small pieces, soak in clean water for about 15 minutes; peel the carrots and lettuce and cut into hobs; remove the seeds of green pepper and cut into pieces, and cut the green onions into sections for later use.
2. Pick up the pan, add oil, then add the aniseed, white onion, ginger and garlic and stir fry until fragrant
3. Add pigeon meat, stir-fry and turn white, cook in cooking wine and stir-fry for about 1 minute
4. Add carrots and stir fry for half a minute
5. Add pepper, light soy sauce, dark soy sauce
6. Continue to stir fry for about 1 minute
7. Add the lettuce and stir fry until it's colored
8. Add warm water
9. Turn to medium heat and cover the pot and simmer for 20-30 minutes
10. When there is a little soup left, turn on high heat, add green pepper, green onion and salt and continue to stir for a while (forget to take pictures here)
Tips:1. The water should be changed 2-3 times during the pigeon soaking period;
2. Because the individual is not very spicy, it is better to cut green peppers directly without removing the seeds;
3. If you like, you can add onions to correct the taste;
4. It is better to transfer it into a casserole after step 8 because of lazy washing;
5. Because there is too much water added this time, it is recommended to add no more water than the ingredients, otherwise the lettuce stew will be too rotten;
6. It is better to add boiled quail eggs or eggs if possible or if you like
