Stewed pigeon in Huangshan(huang shan dun ge )

Huangshan stewed pigeon method:

Raw materials for making Huangshan stewed pigeon:

Two pigeons, 500g, 25g ginger, 2.5G rock sugar, 5g refined salt, 25g Huangshan yam, 25g Shaojiu, 25g shallot, 750g chicken soup and 10g cooked chicken oil.

Steps of making Huangshan stewed pigeon:

1. Peel the yam, wash it, cut it into 0.1cm pieces, put it into a water pot, soak it and pick it up.

2. Open a small mouth on the pigeon's abdomen (near the anus), take out the internal organs (gizzard and liver), wash them, soak them in the boiling water pot, pick them up and clean them again, put them in the soup bowl, add Chinese yam slices, scallion knots, ginger, refined salt, rock sugar, Shaojiu and chicken soup, cover them with a large plate, steam them for about 2 hours, and pour in the cooked chicken oil.

Characteristics of Huangshan stewed pigeon:

Huangshan is a world-famous tourist attraction. It is located in the mountainous area of Southern Anhui, with a radius of 250 kilometers. Guo Moruo, a modern writer and archaeologist, called Huangshan "the first mountain in the world". Huangshan Mountain is not only famous for its scenery, but also its specialty mountain game. Huangshan stewed pigeon is a famous dish. Yam can nourish yin and kidney, and pigeon meat can strengthen the body. It is regarded as a good product for nourishing and prolonging life by local people. The soup is clear and delicious, the pigeon meat is crisp and rotten, and the yam is soft and glutinous. It is a traditional dish in Anhui cuisine.

To make Huangshan stewed pigeon, we should pay attention to the following:

The soup bowl is tightly covered with leather paper, which can keep the original flavor, shorten the steaming time, and make the pigeon meat taste better.

Stewed pigeon in Huangshan

Huangshan stewed pigeon is a famous traditional dish with Huangshan characteristics in Anhui Province. It is made from Huangshan stewed pigeon and Huangshan yam. The soup is clear and delicious, the pigeon meat is crisp, and the yam is fragrant and refreshing. This dish is delicious, nutritious and easy to digest. It has the therapeutic effect of tonifying brain and kidney and enhancing memory. Yam meat floss is soft and delicate, slightly sweet, rich in starch, and is often regarded as a nourishing vegetable. This dish is also a nourishing and healthy dish.

Characteristics of dishes

Huangshan is a world-famous tourist attraction. It is located in the mountainous area of Southern Anhui, with a radius of 250 kilometers. Guo Moruo, a modern writer and archaeologist, calls Huangshan "the first mountain in the world.", For example, Shier, Shiji, Siniperca chuatsi, wild pigeon, yam and Maofeng Tea are all rare delicacies on the table. Huangshan stewed pigeon is a famous dish made from Huangshan yam and Huangshan wild pigeon. Yam can nourish yin and kidney, and pigeon can keep fit. It is regarded by local people as a good dish for nourishing and prolonging life, This dish is a famous traditional dish in Anhui cuisine.

practice

Raw materials

2 pigeons, 25 grams of ginger, 2.5 grams of rock sugar, 5 grams of refined salt, 100 grams of Huangshan yam, 25 grams of Shaojiu, 25 grams of shallot, 750 grams of chicken soup, 10 grams of cooked chicken oil

Production method

1. Peel the yam, wash it, cut it into 0.1cm thick slices, put it into a water pot, soak it and pick it up;

2. Wash the onion and ginger, knot the onion, cut the ginger into pieces and loosen it;

3. Kill the pigeon, open a small mouth from the abdomen (near the anus), take out the internal organs (gizzard, liver) and wash them;

4. Soak the cleaned pigeons in a boiling water pan, pick them up and clean them again, and put them in a soup bowl;

5. Put 750ml of yam slices, scallion, ginger, refined salt, rock sugar, yellow rice wine and chicken soup into the soup bowl, cover the soup bowl with a large plate, steam it, take it out and pour in the cooked chicken oil.

matters needing attention

The soup bowl is tightly covered with leather paper, which can keep the original flavor, shorten the steaming time, and make the pigeon meat taste better.

Raw materials

Main ingredients: 2 pigeons (about 500g).

Ingredients: 100g Huangshan yam.

Seasoning: 25g shallot, 25g ginger, 5g refined salt, 3G rock sugar, 25g cooking wine, 750g chicken soup, 10g cooked lard.

Production method

1. Peel the yam, wash it, cut it into 0.1cm pieces, put it into a water pot, soak it and take it out.

2. Open a small mouth of pigeon from abdomen (near anus), take out internal organs (gizzard and liver) and wash them. Soak them in boiling water, pick them up and wash them again. Put them in the soup bowl. Add yam slices, scallion knots, ginger, salt, rock sugar, cooking wine and chicken soup. Cover the soup bowl with a large plate. Steam for about 2 hours. Take them out and pour in cooked chicken oil.

characteristic

The soup is clear and delicious, the pigeon meat is crisp, and the yam is fragrant and refreshing.

Raw materials

Two light pigeons, about 500 grams, 100 grams of Chinese yam (or Huaishan), 1 tbsp Shaojiu, a little rock sugar, onion knot, ginger, soup each amount.

nutritive value

① Peel the yam, wash it, cut it into thin slices, scald it in boiling water for a while and pick it up. The pigeon from the abdomen (near the anus) open a small mouth, take out the viscera (liver) wash.

② Scald the pigeon in boiling water, remove and clean it again, put it in the soup bowl, add yam slices, scallion knot, ginger (PAT loose), salt, rock sugar, Shaojiu and Shangtang (soaked noodles), cover it with a large plate, steam it in the pot over high heat for about 2 hours, take it out and pour sesame oil on it.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Huang Shan Dun Ge