Back to Recipes
Exclusive Lotus Heart Cabbage with Pigeon Breast
Tender pulled pigeon breast tangles with sweet cabbage and radish shreds, the vegetables briefly scalded in bone broth and sharpened with black vinegar.
Instructions
- 1
Take the pigeon breast.
- 2
Tear into strips.
- 3
Take the Chinese cabbage.
- 4
Cut into thin strips.
- 5
Cut the radish into thin strips.
- 6
Put the radish in the pigeon meat.
- 7
Add a pinch of salt.
- 8
Add mature vinegar.
- 9
Mix well.
- 10
Boil water in the pot and add shredded vegetables.
- 11
Stir evenly, and it's ready once heated.
- 12
Scoop it out and put it directly into the dish.
- 13
Add salt.
- 14
Mix well.
- 15
Finished product.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Sign in to join the discussion
Loading...
Ingredients
Main Ingredients
- pigeon breast1 piece
- Chinese cabbage160g
- Ice cream radisha pinch
Seasonings
- table salt1g