Cooking Steps

1. 

   Step1:Ginger slices. Scallion kno

2. 

   Step2:Prepare cinnamon and star anis

3. 

   Step3:Boil water in the pot. The height of water should be able to submerge pigeons. After boiling, put the pigeons in. After boiling again, remove and drain for 2 minutes.

4. 

   Step4:In addition, start an oil pan. Heat the oil and add ginger slices to make it fragrant.

5. 

   Step5:Then put the drained pigeon down and fry it on both sides. Be careful. If the water is not drained, it will burst into oil. Fry it until it turns yellow on both sides. Add a spoon of yellow rice wine, and put in Scallion knot and cinnamon star anise leaves. Add another 2 tablespoons of raw and 1 spoon of old soy sauce. Then add the boiling water until the soup can be soaked in 2 / 3 of the pigeon's body (the water is not added in the picture). Then cover it. Simmer on a small fire. Make sure it is small Fire. Boil for about 45 minutes. Often remember to check the situation in the pot. Don't dry the pot. If you find that the water is not enough, continue to add boiling water. In these 45 minutes, I always remember to turn the pigeon over. At least three or four time

6. 

   Step6:It's 45 minutes. Open the lid and look at the pigeon. Poke with chopsticks to see if it can easily pierce the pigeon's body. If it goes through smoothly, it means it's cooked (if it doesn't, please cover it and cook it for a while.) At this time, open the fire to collect the juice. Add sugar. I add 5 or 6 teaspoons. It depends on your preference. This dish is sweeter. It's more delicious to put more sugar. After adding sugar and increasing firepower, the soup quickly becomes thick. In this process, people should not leave the pot. They should stand on the edge and constantly pour the soup in the pot on the back of the pigeon with a spoon (because at this time, the soup has started to become less and thicker. Only a small part of the pigeon can touch the soup). In order to maintain the appearance of the finished pigeon, don't turn the pigeon too much. Instead, they need to repeatedly pour the soup on the pigeon This action on the back of the son. Until the soup is less and more thick. It's thick enough to hang on the pigeon's back. The soup in the pot starts to bubble. You can turn off the fire. Put it in the basi

7. 

   Step7:Sauce pigeon finished. Potting