Stewed pigeon(lu shui ru ge )

Stewed pigeon

Introduction:

"2-3 pigeons, 300 grams of old soy sauce, 100 grams of raw soy sauce, 100 grams of sugar, 800 grams of water, brine spices: 10 grams of cinnamon, 10 grams of fragrant leaves, 5 grams of licorice, 10 grams of star anise, 5 grams of fennel (like spicy cheese, you can add pepper, Chinese prickly ash) method: all the brine materials are put into a tile pot, high heat pot, low heat pot for 30 minutes, pigeon fly water, wash inside and outside, soak in the brine, evenly dip Pick up the sauce and put it aside for pickling. When the brine is in the pot, put it in the brine sauce and cook for 20 minutes. Turn off the heat and don't open the lid of the pot and cook for 5-10 minutes. Then you can pick up the pigeon and enjoy it. Don't pour out the brine in the pot. Save other food for the next time. "

Production steps:

Materials required:

Pigeon: 2

Old style: 300g

Soy sauce: 100g

Sugar: 100g

Water: 800g

Fragrant leaf: 10g

Star anise: 10g

Cinnamon: 10g

Fennel: 5g

Pepper: 10g

Licorice: 5g

matters needing attention:

Production difficulty: simple

Process: brine

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Lu Shui Ru Ge