Stir-fried Turtle Dove with Pickled Peppers and Winter Bamboo Shoots
Marinate the turtle dove, then stir-fry it with winter bamboo shoots, pickled chili peppers, and broad bean paste; cover and braise briefly so the flavors absorb.
Ingredients
Turtle dove (cleaned and cut into pieces)
to taste
Salt (for marinating)
to taste
Cooking wine (for marinating)
to taste
Water starch (for marinating)
to taste
Lard
to taste
Winter bamboo shoots
to taste
Pickled peppers
to taste
Ginger and garlic slices
to taste
Doubanjiang (chili bean paste)
to taste
Bone broth
to taste
Baijiu (Chinese white liquor)
a few drops
Garlic sprouts
a pinch
Instructions
1
Marinating
Rinse the turtle dove, cut into pieces, and marinate with salt, cooking wine, and water starch.
2
Stir-frying
Heat lard to about 60% hot, add the turtle dove and stir-fry until about 80% cooked, then add winter bamboo shoots, pickled peppers, ginger and garlic slices, and doubanjiang, and stir-fry together.
3
Stewing
Pour in the bone broth, cover with a lid, and stew over low heat.
4
Finishing
Finally add a few drops of baijiu and a pinch of garlic sprouts, thicken with a cornstarch slurry, and serve.
