Soy Sauce King Pigeon

Name: Soy Sauce King Pigeon
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 squab; 2 tablets ginger; 2 tablets Bay leaf; 1 small piece Cinnamon; A few crystal sugar; 1/2 bowl Soy sauce; 1/2 bowl Rice wine; Some Cooking oil

by The grassy little chef

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Soy sauce emperor pigeon is a Cantonese dish, and soy sauce is soy sauce. Use good soy sauce. Vegetables cooked with soy sauce have a sweet and sweet fragrance. If you eat too much, you will know that the MSG is heavy and there are many old soy sauces. So let’s try it at home, using home-cooked methods to make the taste of hotel dishes. Although it is not the most authentic, we are only making it at home. We can only do it in the simplest and most convenient way to make the taste that our family likes. Then we succeeded. "

Ingredients

1 Squab
2 tablets Ginger

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2 tablets Bay Leaf
1 small piece Cinnamon
A few Crystal Sugar

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1/2 bowl Soy Sauce

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1/2 bowl Rice Wine
Some Cooking Oil

Soy Sauce King Pigeon

1. Prepare the raw materials, wash the pigeons and drain the water.

2. Heat the pan, pour the oil, saute the shallots and ginger slices, add the bay leaves, cinnamon, and rock sugar.

3. Pour half a bowl of light soy sauce, dark soy sauce, and rice wine.

4. Bring to a boil together.

5. Put in the pigeon and flip it.

6. Let the pigeons color well.

7. Pour in the right amount of water, bring to a boil on high heat, turn twice in the middle, and cook on low heat for about half an hour.

8. Suckling pigeons are small, so don't use a pressure cooker to prevent the meat from being too bad. Finally, the fire collected the juice. (Don't add salt during the process, the taste is enough.)