2. Put the pigeon meat into the pot in cold water, put 1-2 spoonfuls of cooking wine, boil off the blood foam, blanch it 1-2 minutes, and take it out for use. The blanched pigeon will control the water for use.
3. Pour the oil into the pot, add the rock sugar when the oil is hot, put the pigeon meat in medium and small fire until the rock sugar melts and bubbles, then add the octagonal laurel leaves and stir-fry until fragrant, and then add a spoonful of Pixian watercress and stir well.
4. Finally, add ginger and onion and stir well, then add a spoonful of soy sauce, a spoonful of oyster sauce, half a spoonful of soy sauce and stir-fry peppers for half an hour.
5. Finally, put a bowl of clear water and simmer for about 10 minutes. Finally, you can add the right amount of salt according to your own taste and collect the juice on fire. Braised pigeons with good color and fragrance can be enjoyed beautifully when they are put out of the pot and put on a plate.