Braised Pigeon Huangshan

Ingredients

• Pigeon 400g
• Appropriate amount of cooking oil
• 1 tablespoon soy sauce
• Cooking wine 1 spoon
• 3 slices of ginger
• 2 green onions

Cooking Steps

1. 1. Wash and cut Huangshan stewed squab into pieces, blanch to remove blood foam and set aside.
2. 2. Heat oil in a pot and sauté onion, ginger and garlic.
3. 3. Add Huangshan red squab and fry until the surface is slightly yellow.
4. 4. Add squab, ginger slices, green onions and appropriate amount of hot water
5. 5. Bring to a boil, then turn to low heat and simmer for 40-60 minutes
6. 6. Add salt and pepper, reduce the juice over high heat, and serve.

Cultural Tips

Huangshan Braised Squab is an important part of Anhui cooking tradition. This dish embodies the unique flavors and cooking techniques passed down from generation to generation in the Anhui region of China. It is often enjoyed during family gatherings and local festivals.