Ingredients

1 squab, salt, soy sauce, green onions, ginger slices, pepper, aniseed, cinnamon, bay leaves, cooking wine, chili

Method

1. Wash the purchased pigeons, blanch them in a boiling water pot and take them out.

2. Take another soup pot, pour an appropriate amount of water, boil it, add the pigeons, add all the seasonings, bring to a boil over high heat, then turn to low heat, cover the pot and simmer for about 1 hour. . This recipe is very homely and simple, but it tastes very good. The weather in Beijing has been relatively cool recently. If your kitchen is well-ventilated and well-located, you won’t feel too hot when cooking this dish, and it’s very hassle-free. The dish tastes good when eaten cold.

Tips

You can chop the pigeon into small pieces before stewing. If you find it troublesome, just stew the whole pigeon, because the stewed pigeon meat is soft enough and can be used. Just tear it apart by hand.