Cantonese Cuisine Mellow Flavor Rose Drunken Pigeon

Squab 2 pieces	Red dates 4
Shaoxing Wine 60ml	Rose dew wine 30ml
Old soy sauce 15ml	Table salt 6g
White sugar 8g	Starch 3g
Sesame oil 4ml	Edible oil 30ml
Clear water 2500ml	Clear water 125ml
Clear water 30ml	Ginger 15g

Cantonese cuisine, mellow flavor, how to make drunken pigeon with rose

Step 1

Wash the squab inside and out and drain

Step 2

Remove the pits from the red dates, slice the ginger, and cut the scallions into sections.

Step 3

Lift the pot and pour 2500ml of clear water into it.water boil

Step 4

Hold the heads of the two pigeons with your hands, immerse the pigeons, and let the hot water enter the pigeon cavity.

Step 5

Lift it up after about 30 seconds to let the hot water in the pigeon cavity flow out

Step 6

Boil the water again, add the whole squab, cover and turn off the heat, soak and bake for about 15 minutes, take it out

Step 7

Heat 30ml cooking oil in a casserole, sauté scallions and ginger slices until fragrant

Step 8

Add red dates, Shaoxing wine, rose wine, dark soy sauce, salt, sugar and 125ml water, bring to a boil

Step 9

Put the squab into the casserole

Step 10

Cover, turn to low heat and simmer for 12 minutes, then take out the squab. Use chopsticks to remove the red dates, scallions and ginger slices, leaving the soup

StepStep 11

Mix starch with 15ml water to form starch slurry

Step 12

Add the starch slurry to the soup to thicken it, and stir in the sesame oil Bring to a boil over low heat and pour it over the squab

Step 13

Mellow fragrance ~ rose pigeon Cantonese cuisine, mellow flavor, cooking techniques of rose drunken pigeon

1. If you don’t have rose wine, you can use Shaoxing wine and add a few roses for making tea instead. 2. The original casserole is stewed in a casserole and then cut into pieces. The flavor will be fuller. The casserole stew after chopping into pieces will be more delicious., it’s your choice. 3. Ingredients: 3-4 people.