Ingredients for braised pigeon meat:
Ingredients: 3 pigeons, lettuce 1, green pepper 1, red pepper 1.
Accessories: ginger, 4 shallots, garlic, pepper, cinnamon, 2 tsaoko, 7 dried peppers, 3 teaspoons of soy sauce, 3 teaspoons of soy sauce, 2 teaspoons of cooking wine, 1 teaspoon of oyster sauce, salt and a little chicken essence.
Teach you how to cook braised pigeon meat and how to cook braised pigeon meat well.
1. Wash pigeons, cut into pieces, soak them in cold water for 20 minutes, and soak them in bloodletting water. I don't like scalding with boiling water, it will spoil the taste of pigeons. Other materials can be prepared when blood bubbles.
2. Wash accessories. Whole garlic, chopped green onion, diced ginger, cut dried pepper in the middle, and cut tsaoko with a kitchen knife.
3. Cut the lettuce into large pieces with a roller knife. Lettuce is mainly used as a base. If you cut it too thin, it will be stewed, so cut it into large pieces with a hob.
Fresh green pepper and red pepper should also be cut into large pieces with iron frame, because they will be used for stewing later.
Oil comes from a hot pot, and 70% of spicy spices explode in the pot.
6. Add pigeon meat, stir-fry pigeon meat until slightly burnt, add cooking wine, soy sauce, oyster sauce and soy sauce, and color and stir-fry for one minute. Then add a little salt to make the pigeon meat taste a little. Turn to medium heat and stir-fry for 2 minutes.
7. Get into the water and don't drown the pigeon meat. After the fire boils, add salt, taste it yourself, and simmer for 20 minutes. Put chicken essence.
8. Put the lettuce in the casserole as the bottom, pour the stewed pigeon meat into the casserole, add the red and green peppers, and boil the casserole on the liquefied gas stove to make the casserole warm.
Cooking skills of braised pigeon meat;
Lettuce is used as the base material mainly because lettuce will not destroy the taste of pigeon meat, and it will blend into the flavor of pigeon meat after slow stewing. In addition, the taste of lettuce itself will make the taste of lettuce more abundant. In fact, cucumber strips can also be added, and pigeon meat plus the clear fragrance of cucumber is another feeling. This is a typical practice of Changde Pozi cuisine in Hunan cuisine.