Button Text   Button Text   Button Text   Button Text   Button Text   Button Text  
 
 
 
Supreme Soy Sauce Pigeon 豉油王乳鴿
 
Ingredients   主料  
Pigeon 4 pieces 乳鴿 4 隻
Ginger juice 2 tsp 薑汁 2 茶匙
Oil 4 tbsp 4 湯匙
Ginger 3 slices 3 片
Rice Wine 1 tsp 米酒 1 茶匙
Light Soy Sauce 1/2 cup 生抽 1/2 杯
Sugar 2 tsp 2 茶匙
Water 4 cups 4 杯
 
  Method
  1. Wash pigeons, then wipe them to dry.
  2. Heat 4tbsp of oil in wok and saute the ginger. Then, saute the pigeons until the skin color is changed to yellow.
  3. Add “Rice Wine” and “Ginger Juice”.
  4. Then, add “Light Soy Sauce” and “Water”.
  5. Cover it and turn heat to medium for 20 minutes. Turn the pigeons over for every 5mins.
  6. After 20 minutes, turn the pigeons over. Switch off the heat and cover it again for 5 mins.
  7. Pour some sauce over pigeons when serve.
     
 
  製作方法
  1. 乳鴿洗淨抹乾
  2. 燒熱鍋落油 4湯匙爆香薑再爆香乳鴿至鴿皮變黃
  3. 加入米酒薑汁
  4. 再加入生抽
  5. 蓋上蓋子調至中火煮20分鐘每5分鐘把乳鴿反轉一次
  6. 20分鐘後再把乳鴿反轉熄火蓋上蓋子焗5分鐘
  7. 食用前淋上豉油汁即可品嚐
 
 
 
Kam Fung Wong, Inc
4008 3rd Ave., Brooklyn, NY 11232
Phone: 718-965-6078 / 718-709-6189
Office Hours: Monday to Saturday 6:00AM - 2:00PM
Copyright © Kam Fung Wong, Inc - All rights reserved.