Chinese Food
Stewed chestnut and pigeon
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Winter is a good time to eat chestnuts and pigeons. Chestnut has the functions of Tonifying Qi, spleen, stomach and intestines, kidney and sinew, promoting blood circulation and hemostasis, resisting aging and prolonging life. Pigeons are called blood benefiting animals by the people. They have the functions of nourishing yin and Yang, liver and kidney, Qi and blood, dispelling wind and toxin, promoting body fluid and thirst, strengthening brain and spirit, lowering blood pressure, adjusting blood sugar, nourishing face and beauty, and prolonging life. In recent years, two kinds of food materials are very popular for nourishing the body, improving health and nourishing in winter. The combination of two kinds of food materials has the functions of nourishing qi and blood, tonifying deficiency, nourishing body, strengthening waist and kidney.
Cooking ingredients
Cooking Steps
Step1:The main material is ready. The auxiliary materials and condiments are ready.
Step2:Wash and chop the pigeons into pieces. Add in the South milk, soy sauce and cornflour and mix well. Marinate for 10 minutes.
Step3:Heat the wok with oil. Put the pigeon into it and stir it.
Step4:Stir until the pigeon meat shrinks. Both sides are yellow.
Step5:Stir the ginger and garlic in another pot.
Step6:Put in the fried pigeon meat. Pour in Guangdong rice wine. Stir fry the pigeon meat.
Step7:Stir fry the pigeon meat for a while.
Step8:Turn to the casserole. Add 1 bowls of clear water. Then stir in the barbecue sauce.
Step9:Mix in oyster sauce and bring to a boil. Cover and simmer for 1520 minutes.
Step10:Stew until the soup is thick and the pigeon meat is soft.
Cooking tips:Because of the high nutritional value of pigeons and chestnuts, it is very suitable for the elderly, the weak, the anaemic, the surgical patients, pregnant women and children. 1. Pigeon meat should be turned over in the process of curing. It's easier to marinate. 2. Pigeon meat should be stir fried and braised to taste good. 3. Garlic need more flavor to be more fragrant. 4. When stewing pigeon meat, always turn it over to prevent it from sticking to the pot. 5. If you like the taste of pigeon meat and chestnut, the stewing time can be prolonged. 6. No barbecue sauce can be dispensed with. Salt can be mixed according to your own taste. There are skills in making delicious dishes.
