Red-Braised Dove
A nourishing dish braised in a rich red sauce, featuring turtledove as the main ingredient with green peas and carrots.
Ingredients
Dove (killed by striking, plucked, gutted, head and feet removed, washed, each cut into 4 pieces)
5
Green peas
15 g
Cooked carrot (cut into small pieces)
25 g
Flour (for coating)
to taste
Cooking wine
to taste
Soy sauce
to taste
White sugar
to taste
Fine salt
to taste
MSG
to taste
Scallion (cut into small pieces)
to taste
Sesame oil
to taste
Cooked vegetable oil (for frying)
to taste
Instructions
1
Preparing the dove
Kill the dove by striking, pluck the feathers, remove the innards, chop off the head and feet, wash clean, and cut each bird into 4 pieces. Toss the pieces with flour and salt. Cut the carrot and scallion into small pieces.
2
Frying the dove
Heat the vegetable oil in a wok to about 70% hot, add the dove pieces and fry for about 1 minute, then add the scallion and briefly fry before draining everything through a strainer.
3
Red braising
Leave a little oil in the pan, add the peas and carrot and stir-fry briefly, then add the dove, scallion, cooking wine, soy sauce, sugar, and a suitable amount of water. Cover the wok, move to low heat, and braise. Once the broth comes to a boil, stir in the MSG, drizzle with sesame oil, and serve.
