Recipes
Pu-erh Tea Smoked Squab
Pu-erh Tea Smoked Squab
Recipe Details
Try making good use of the tea’s fragrance to smoke a pigeon. It gives a unique flavour to the dish.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Rinse and drain the squab. Chop the green onions into sections.
Step 2
Bring a pot of water to boil. Add squab and blanch for 1 minute. Drain and set aside.
Step 3
Cook water, light soy sauce, dark soy sauce, rock sugar, star anises, cinnamon sticks, Sichuan pepper and Chinese cooking wine. Bring to boil.
Step 4
Add squab and bring to boil on high heat. Reduce to medium low heat and cook for 20 minutes.
Step 5
Layer a sheet of foil on a wok. Place rose bulbs, pu-reh tea leaves, brown sugar and rice on it.
Step 6
Place a steaming rack on the wok. Place green onions and squab on it. Cover the lid and smoke for 3 minutes on medium heat.
Step 7
Remove from the heat and set for 5 minutes. Cut the squab into pieces and ready to serve.
Ingredients
General Ingredients
Try making good use of the tea’s fragrance to smoke a pigeon. It gives a unique flavour to the dish.
Step by Step Instructions
Step 1
Rinse and drain the squab. Chop the green onions into sections.
Step 2
Bring a pot of water to boil. Add squab and blanch for 1 minute. Drain and set aside.
Step 3
Cook water, light soy sauce, dark soy sauce, rock sugar, star anises, cinnamon sticks, Sichuan pepper and Chinese cooking wine. Bring to boil.
Step 4
Add squab and bring to boil on high heat. Reduce to medium low heat and cook for 20 minutes.
Step 5
Layer a sheet of foil on a wok. Place rose bulbs, pu-reh tea leaves, brown sugar and rice on it.
Step 6
Place a steaming rack on the wok. Place green onions and squab on it. Cover the lid and smoke for 3 minutes on medium heat.
Step 7
Remove from the heat and set for 5 minutes. Cut the squab into pieces and ready to serve.