Huangshan Stewed Pigeon

Ingredients

• Pigeon 200g
• 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 the Huangshan roasted pigeon into pieces, blanch them in water to remove the blood foam and set aside.
2. 2. Heat oil in a pot and sauté onion, ginger and garlic.
3. 3. Add Huangshan roasted pigeon and fry until the surface is slightly brown.
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

Hui cuisine is one of the eight major cuisines in China, originating from the Huangshan region of Anhui Province. Anhui cuisine pays attention to the original flavor of ingredients and makes good use of ham, dried bamboo shoots, stone fungus and other mountain delicacies. The cooking techniques are mainly stewing, stuffing and steaming. Famous dishes such as stinkfin fish and hairy tofu demonstrate the unique charm of Anhui cuisine that transforms decay into magic. Huangshan roasted pigeon is a household name in Anhui. It is a must-have dish for festivals and family gatherings, and is also the epitome of Anhui cuisine food culture.