Stewed pigeon in Huangshan(hui cai huang shan dun ge )

Stewed pigeon in Huangshan

Introduction:

"Huangshan stewed pigeon is a famous traditional dish in Anhui Province. The soup is fresh, the pigeon meat is crisp, and the yam is fragrant and smooth. This dish is nutritious and easy to digest. It has the therapeutic effect of Tonifying the brain and strengthening memory. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash the pigeon and blanch it in boiling water.

Step 3: add scallion and ginger slices, cooking wine and rock sugar into the stew cup.

Step 4: add the peeled and sliced yam and blanched pigeon.

Step 5: add appropriate amount of chicken soup.

Step 6: add the cover into the steamer and steam for 2 hours.

Step 7: wash the vegetables and blanch them in boiling water.

Step 8: take out the steamed pigeon soup, add salt to taste, and then add the Scalded Vegetables.

Materials required:

Pigeon: one

Yam: 100g

Vegetables: a little

Onion and ginger: 15g each

Rock sugar: a little

Salt: right amount

Chicken soup: 500g

Cooking wine: 15g

Note: pigeons can be slaughtered at the place where they are sold, and then washed back for use. The stew cup into the steamer should be covered to prevent the steam from entering the bowl and affecting the taste of the soup. When blanching vegetables, you can add some salt in the water, so the blanched vegetables are green.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Hui Cai Huang Shan Dun Ge