Roast King Pigeon with Coprinus Coprinus, Abalone

Overview

How to cook Roast King Pigeon with Coprinus Coprinus, Abalone at home

Tags

• hot dishes
• home cooking
• abalone
• clear water
• dried coprinus comatus
• edible oil
• king pigeon
• light soy sauce
• onion and ginger
• sichuan peppercorns and anise
• white sugar
• carrot
• salt

Ingredients

Steps

1. 1 Take the Coprinus comatus.

   

2. 2 Wash and soak.

   

3. 3 The king pigeon thaws.

   

4. 4 Cut the pigeon into small pieces and soak them together with the abalone.

   

5. 5 Fish out the abalone.

   

6. 6 Blanch the king pigeon in a pot under cold water.

   

7. 7 Boil the pot for 2 minutes.

   

8. 8 Rinse off the scum and set aside.

   

9. 9 Chop onions, ginger and carrots. The carrots are for color matching and are optional.

   

10. 10 Soak Coprinus comatus for half an hour to dry out the water.

    

11. 11 Heat the pan with cold oil, add salt and chili star anise to the hot oil.

    

12. 12 Add the pigeon and stir-fry.

    

13. 13 Add abalone, carrots and light soy sauce and stir-fry.

    

14. 14 Fry evenly.

    

15. 15 Add mushrooms, onion and ginger and stir-fry evenly, add sugar.

    

16. 16 Fry evenly and add water.

    

17. 17 Bring to a boil over high heat and simmer over medium-low heat for 30 minutes to drain the soup.

    

18. 18 Chop green onions.

    

19. 19 Add chopped green onions and stir-fry evenly.

    

20. 20 Finished product.