Chinese Food
Stewed pigeon in Huangshan
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Huangshan stewed pigeon is a traditional famous dish of Han nationality in Huangshan, Anhui Province. It is made by stewing Huangshan stewed pigeon and Huangshan yam in water. The soup is clear and delicious. The pigeon meat is crisp and rotten. The yam is fragrant and refreshing. This dish is delicious, nutritious and easy to digest. It has the therapeutic effect of nourishing the brain and kidney, and enhancing the memory of mind. Chinese yam is soft, delicate, slightly sweet and rich in starch. It is often regarded as a nourishing vegetable. This dish is also a nourishing delicacy.
Cooking ingredients
Cooking Steps
Step1:Peel the yam, wash it, cut it into 0.1cm thick slices, let go of the water pot and scald i
Step2:Wash the onion and ginger, knot the onion, cut the ginger and pat it loose
Step3:Kill and clean the pigeon. Take a small opening from the abdomen (near the anus). Take out the internal organs (leaving gizzard and liver). Clean them
Step4:Wash the pigeons and scald them in a boiling water pan. Remove them and wash them again. Put them in a soup bowl
Step5:In the soup bowl, put 750 mL of yam slices, scallion knots, ginger pieces, refined salt, crystal sugar, rice wine and chicken soup. Cover the soup bowl with a large plate. Steam in the upper cage and take out. Pour in the cooked chicken oil.
Cooking tips:The soup bowl is tightly wrapped with leather paper. It can keep the original taste and shorten the steaming time. The taste of pigeon meat is more beautiful. There are skills in making delicious dishes.
