Stewed Five-Spice Pigeon
Place the pigeon, five-spice tofu, shiitake mushrooms, and other ingredients into a clay pot, then braise over low heat until the pigeon is tender and fully cooked.
Ingredients
Pigeon (cleaned, drained, and rubbed evenly with fine salt)
to taste
Five-spice dried tofu (sliced)
to taste
Shiitake mushrooms (soaked in water and sliced)
to taste
Star anise
to taste
Meat broth
to taste
Fine salt
to taste
Soy sauce
to taste
Cooking wine
to taste
Vegetable oil
to taste
Instructions
1
Step 1
Clean the pigeon, drain it well, and rub it evenly with fine salt. Slice the five-spice dried tofu. Soak the shiitake mushrooms in water until rehydrated, then slice them.
2
Step 2
Arrange the five-spice dried tofu and shiitake slices at the bottom of a clay pot. Place the raw pigeon on top, then add the vegetable oil, soy sauce, cooking wine, star anise, and meat broth. Bring to a boil, then simmer over low heat until the pigeon is tender and falling apart, and serve.
