Feng Dou Braised Pigeon

Overview

How to cook Feng Dou Braised Pigeon at home

Tags

• hot dishes
• cantonese cuisine
• maternity
• winter recipes
• banquet dishes
• dinner
• cooking wine
• daylily
• fengdou
• pigeon
• yam
• ginger
• salt

Ingredients

Steps

1. 1 Ingredients pigeon, maple, day lily, yam

   

2. 2 Wash the maple, day lily and yam and put them in a stew pot, then add pieces of ginger

   

3. 3 Pour water into a small casserole, wash the pigeons, cut them into small pieces, put them in the casserole and boil to remove the blood foam

   

4. 4 Put the blanched pigeon into the stew pot

   

5. 5 Use a spoon to filter the water for blanching the pigeons into the stew pot

   

6. 6 Pour cooking wine into the stew pot

   

7. 7 Cover the stew pot, put it into the stew pot and add water

   

8. 8 Cover the saucepan and plug in the electric regulator to simmer

   

9. 9 Open the lid and add salt in about 10 minutes, then close the lid and simmer until the stew pot is finished working, then it is ready to serve