Royal Pigeon with Soy Sauce

Overview

King Pigeon in Soy Sauce is a Cantonese dish, and soy sauce is soy sauce. You need to use good soy sauce. The dishes cooked with soy sauce have a sweet aroma. If you eat out too much, you will know that the food eaten out is heavy in MSG and dark soy sauce. So we tried it at home and used home-cooked methods to make the taste of hotel dishes. Although it is not the most authentic, we are just making it at home. We can only use the simplest and most convenient method to make a taste that our family likes. Then we have succeeded.

Tags

• private kitchen
• cinnamon
• edible oil
• ginger
• light soy sauce
• old soy sauce
• rice wine
• rock sugar
• squab
• fragrant leaves

Ingredients

Steps

1. 1 Prepare the ingredients, wash and drain the pigeons.

   

2. 2 Heat a pan, pour oil, sauté onions and ginger slices, add bay leaves, cinnamon, and rock sugar.

   

3. 3 Pour in half a bowl each of light soy sauce, dark soy sauce, and rice wine.

   

4. 4 Boil together.

   

5. 5 Add the squab and stir.

   

6. 6 Let the doves color nicely.

   

7. 7 Pour in an appropriate amount of water, bring to a boil over high heat, stir twice in the middle, and simmer over low heat for about half an hour.

   

8. 8 Because squab is small, don’t use a pressure cooker to avoid the meat becoming too rotten. Finally, the juice is collected over high heat. (Don’t add salt during the process, the taste is enough.)