How to cook soy sauce pigeon

Disease comes silently, but it is extremely harmful to the human body. Therefore, in order to prevent disease, we have to change our lifestyle. And the change must first start with your daily diet. We must develop the habit of cooking, so as to prevent disease and promote health. For the sake of everyone's health, I will now talk about how to cook the dish of Soy Sauce Pigeon.

1.12 Prepare the raw materials, wash the pigeon and drain the water.

2.21 Heat the pan, pour in oil, sauté onions and ginger slices, add bay leaves, cinnamon and rock sugar.

3. Pour in half a bowl each of light soy sauce, dark soy sauce and rice wine.

4. Bring to boil together.

5. Add the squab and stir.

6. Color the pigeon well.

7. Pour in appropriate amount of water, bring to a boil over high heat, stir twice in the middle, and simmer over low heat for about half an hour.

8. Since baby pigeons are small, do not use a pressure cooker to avoid the meat becoming too rotten. Finally, simmer over high heat until the sauce thickens. (Don’t add salt during the process, the taste is enough.)

It is not complicated to make soy sauce pigeon. I believe that if you read the above carefully, you should be able to gain something from it. Of course, if you want to taste your own craftsmanship, then please give it a try.