Braised Pigeon
by Rou Hao Lin Qi
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Suckling pigeons are cleaned and filtered for use
2. I use two or three packs of this kind of halogen material each time, which is convenient.
3. Large boiling pot, put half a pot of water
4. Add halogen bag
5. Pour in dark soy sauce, light soy sauce, rock sugar, salt
6. After the fire is boiled, put in the pigeon, marinate for half an hour, take out one quarter, and put on a plate
