Hui cuisine is one of the eight major cuisines in China, and is known for its heavy oil, heavy color, and attention to heat. Stewed turtledove is a traditional Huizhou dish, which has a typical Huizhou flavor and pays attention to the perfect combination of color, aroma, taste and shape. The following is a detailed method of making stewed turtle doves in Hui vegetables:
Preparation of materials. Turtle dove: 2 pieces (about 500 grams each).
Chicken: 150 grams.
Slices of ham: 30 grams.
Shiitake mushrooms: 10 grams.
Magnolia slices: 10 grams.
Green onions: to taste. Ginger: To taste.
Garlic: to taste. Star anise: 2 pieces.
Cooking wine: to taste.
Soy sauce: to taste.
Salt: to taste. Sugar: to taste.
Wet starch: to taste.
Chicken broth: to taste.
Cooking oil: to taste.
Steps: Turtle dove treatment: After slaughtering, the turtle dove is dehaired, eviscerated, cleaned and cut into small pieces.
Blanching: Add an appropriate amount of water to the pot, blanch the turtledove pieces to remove the blood and fishy smell, and rinse it with water after removal.
Prepare the ingredients: cut the chicken into cubes, slice the ham, shiitake mushrooms, and magnolia slices separately, cut the green onion into sections, slice the ginger, and crush the garlic.
Stir-fry: Heat oil in a pot, add green onions, ginger slices, garlic cloves, star anise and stir-fry until fragrant, then add chicken pieces and ham slices and stir-fry.
Add turtle dove: Add the blanched turtle dove pieces to the pot and stir-fry evenly.
Seasoning: Pour in an appropriate amount of cooking wine, soy sauce, salt and sugar to taste, add shiitake mushrooms and magnolia slices and continue to stir-fry evenly.
Stew: Add an appropriate amount of chicken broth, bring to a boil over high heat, then turn to low heat and simmer until the turtledove meat is cooked through.
Thickening: When the turtledove is stewed until it is flavorful and the soup is thick, thicken it with wet starch to make the soup sticky.
Serving: Pour the stewed turtledove and the soup into a plate and serve.
Precautions. The meat of turtle dove is relatively delicate, and the heat should not be too large when cooking, so as not to get old and hard meat.
During the simmering process, pay attention to the adjustment of the soup to ensure the deliciousness of the taste.
According to personal taste, the type and amount of condiments can be increased or decreased appropriately.
Since turtle doves are wild animals, hunting and eating them are prohibited according to relevant Chinese laws and regulations. The above recipes are only for the purpose of understanding the culture of Hui cuisine, and it is recommended to use other legal ingredients instead in the actual production. While enjoying food, we should respect laws and regulations and protect the ecological environment.