Chinese Food
Braised pigeon with beer
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Another way to cook pigeons
Cooking ingredients
Cooking Steps
Step1:Select tender pigeon, chop into small pieces, marinate with cooking wine for 10 minute
Step2:Garnish garlic, slice ginger, slice Chaotianjiao, chop shallot and set asid
Step3:Put oil in the pan. Heat it up. Stir fry ginger and garlic first. Turn the heat to pour in the tender pigeon with drained water. Stir fry until the surface changes color. Put in 1 tablespoon vinegar, 2 tablespoons raw soy sauce, 1 tablespoon old soy sauce and 1 tablespoon oyster sauce. Season with salt. Stir fry
Step4:Stir fry until it's broken. Pour in the whole beer. Put in the hot pepper and bring to a boil. Cover the pot. Turn to medium heat
Step5:Open the lid when it's still one third. Put in the scallion. Stir fry
Step6:When the soup is thick, you can make it out of the pot. Sprinkle with shallots. Don't take the soup too dry. It's delicious with the bibimbap.
Cooking tips:It's better to choose Tender pigeon. It's rotten and tasty. The old pigeon is suitable for stewing. If a bottle of beer is not enough, you can put more than half a bottle properly. This depends on the tenderness of pigeons. I don't put chicken essence in my cooking. If I like to put it, I can put some flavor. If I like spice, I can also put spice properly. There are skills in making delicious dishes.
