Raw materials to prepare pigeon, spices (star anise, sesame leaves, cinnamon, tangerine peel, licorice), braised soy sauce, oil, rock sugar, salt.

1, squab must be cleaned after buying. Including the internal organs inside the chest cavity, the neck of the throat are all through the pick clean, otherwise how to cook will have blood, which is indeed very important.

2, all the dry spices into a tea bag, take a small bowl of soy sauce mixed with oyster sauce, repeated several times on the pigeon body to wipe well, refrigerated color for 2 hours.

3, take a deep pot / pot into the pigeon, spice bag and brush the pigeon marinade, add water to 2 / 3 of the material, high heat boil to low heat, simmer for about 1 hour, during the period of time shall be given to the pigeon turn over 2 to 3 times.

4, the pigeon will be cooked to the appropriate degree of success, put the rock sugar and salt to taste, turn the fire to medium heat and slowly collect the juice, at this time to frequently use a spoon to push the pigeon, so as not to stick to the bottom of the pot.

5, can be used with the help of a spoon to pour the marinade on the body half of the pigeon, so that the two sides of the color uniform. Collect the remaining 1/3 of the soup when the fire out of the pot, cool down and then chopped pieces on the table.

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