Braised Pigeon Meat
1.
Wash the pigeons and cut them into pieces, soak them in cold water for 20 minutes, soak them in bleeding water. I don't like to blanch them in boiling water, which spoils the taste of the pigeons. You can prepare other materials when soaking in blood.
2.
Wash the accessories. Garlic whole, green onion cut off, ginger cut into pieces, dried chili cut in the middle, grass fruit cut with a kitchen knife
3.
The lettuce hob is used to cut large pieces. Lettuce is mainly used for the base. If it is cut too thin, it will stew and melt, so the hob must be used to cut large pieces.
4.
Fresh green peppers and red peppers should also be cut into large pieces with a hob, because they will be stewed later.
5.
Heat up the oil in the pan, 70% of the hot spices in the pan and sauté
6.
Add the pigeon meat, stir-fry on high heat until the pigeon meat is slightly burnt, add cooking wine, light soy sauce, oyster sauce, light soy sauce, color and stir fry for one minute. Then add a little salt to let the pigeon meat taste a little bit. Turn to medium heat and stir fry for 2 minutes.
7.
Put the pigeon meat in the water, don't overwhelm the pigeon meat, add salt after the high heat is boiled, just taste it for yourself, reduce the heat and simmer for 20 minutes. Put chicken essence.
8.
Put the lettuce in the casserole to make the bottom, pour the stewed pigeon meat into the casserole, put the red and green peppers, and bring the casserole to a boil on the liquefied gas stove to make the casserole warm
Tips:
The main reason for using lettuce as a base is that lettuce will not spoil the taste of pigeon meat, and the aroma of pigeon meat will be blended into the lettuce after being slowly stewed. The taste of lettuce itself will make the lettuce taste more full-bodied. You can add cucumber strips, pigeon meat with the refreshing fragrance of cucumber, which is another feeling. This is the typical Changde bozi dish in Hunan cuisine.
