Braised pigeon红烧乳鸽

Braised pigeon is a treasure of traditional Chinese culinary art, its long history, unique preparation and impeccable taste have made it an important part of Chinese cuisine.
In China, the use of pigeon as an ingredient dates back thousands of years. In ancient times, pigeon was regarded as a delicacy for aristocrats and royalty, and was often served at banquets. However, during the Ming and Qing dynasties, pigeon was cooked into braised pigeon, which gradually gained popularity because of its bright red color and delicious taste.
Braised pigeon has a good reputation because of its bright red color, delicious taste and tender meat. It contains a lot of protein and a variety of trace elements, rich in nutrition. Due to the way of braising, its meat is more tender and smooth, and the nutrients are also retained, which makes it more suitable for modern people's healthy diet concept.
红烧乳鸽是中国传统烹饪艺术的瑰宝,它的历史悠久,独特的制作工艺和无可挑剔的口感使它在中国美食中占据了重要的地位。
在中国,乳鸽作为食材的使用可以追溯到几千年前。在古代,乳鸽被视为贵族和皇室的珍馐美味,经常出现在宴席上。然而,在明清时期,乳鸽被烹饪成红烧,因为其色泽红亮,口感鲜美,渐渐受到了人们的喜爱。
红烧乳鸽的口碑很好,因为它的色泽红亮,味道鲜美,肉质鲜嫩。它含有大量的蛋白质和多种微量元素,营养丰富。由于红烧的方式,它的肉质更鲜嫩,口感更滑润,营养成分也得到保留,这使得它更适合现代人的健康饮食观念。

How to make Braised pigeon红烧乳鸽的制作方法

The process of making braised squab requires some cooking skills and expertise, but if you follow the steps below carefully, you too can make delicious braised squab at home.
红烧乳鸽的制作过程需要一些烹饪技巧和专业知识，但是如果你按照以下步骤仔细操作，你也可以在家中制作出美味的红烧乳鸽。

Material（材料）

1.1 pigeon
2.several slices of ginger
3.2 scallions
4.2 star anise
5.1 small piece of cinnamon
6.light soy sauce
7.dark soy sauce
8.sugar
9.cooking wine
10.fresh water
11.cooking oil

1. 乳鸽1只
2. 生姜数片
3. 大葱2根
4. 八角2颗
5. 桂皮1小块
6. 生抽适量
7. 老抽适量
8. 细砂糖适量
9. 料酒适量
10. 清水适量
11. 食用油适量

Step（步骤）：

1.Prepare pigeons: Buy pigeons and slaughter and clean them first. After cleaning, blanch the pigeon in hot water to remove blood and fishy odor.
2.frying sugar color: add appropriate amount of cooking oil and sugar in the pot, slowly stir fry with low heat until the sugar dissolves and the color becomes reddish brown, this is the sugar color.
3.fried pigeon: clean pigeon into the hot oil, fried until light yellow, fish out for use.
4.stew: add ginger, scallion, star anise, cinnamon and other spices to the pot for stir-frying, then add the fried pigeon for stir-frying, so that it fully absorbs the flavor of the spices. Then add soy sauce, old soy sauce, cooking wine and sugar color, stir fry evenly, so that the surface of pigeon evenly coated with sugar color.
5.Simmer: Add water, turn down the heat and simmer for 30 minutes, so that the pigeon fully absorbs the flavors of the spices and has a bright red color.
6.Reduce the sauce: Finally, reduce the sauce over high heat to make the pigeon meat firmer and more flavorful.
7.pot: the braised pigeon served, plate can be.

1. 准备乳鸽：买回来的乳鸽先进行宰杀和清洗。清洗干净后，将乳鸽放入热水中焯水，去除血水和腥味。
2. 炒糖色：锅中加入适量的食用油和砂糖，用小火慢慢炒至糖溶化，颜色变成红棕色，这就是糖色。
3. 炸乳鸽：将清洗干净的乳鸽放入热油中，炸至微黄色，捞出待用。
4. 炖煮：在锅中加入生姜、葱段、八角、桂皮等香料进行炒香，再加入炸过的乳鸽进行翻炒，使其充分吸收香料的味道。然后加入生抽、老抽、料酒和糖色，翻炒均匀，使乳鸽表面均匀的裹上糖色。
5. 慢炖：加入适量的清水，转小火慢炖30分钟，使乳鸽充分吸收调料的味道，色泽红亮。
6. 收汁：最后，用大火收汁，使乳鸽肉质更加紧实，口感更佳。
7. 出锅：将红烧乳鸽盛出，装盘即可。