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Exclusive Pigeon Breast with Malantou
Tender shreds of poached pigeon breast rest atop squeezed malantou greens, brought together with aged vinegar and a splash of pigeon broth for a nourishing plate.
Instructions
- 1
Pick and clean the Malantou (wild ramp) thoroughly.
- 2
Boil water in a pot.
- 3
Blanch the horseweed flowers.
- 4
Boil and then take out to rinse in cold water, drain the water and set aside.
- 5
Take the pigeon breast.
- 6
Tear the meat into strips.
- 7
Add salt, MSG, and aged vinegar.
- 8
Add a small amount of pigeon broth and mix well.
- 9
Plate the dish.
- 10
Finished product.
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Ingredients
Main Ingredients
- Pigeon chest1 piece
- Malantou (a type of edible wild vegetable)150g
- Pigeon soupa pinch
Seasonings
- table salt1g
- MSGa pinch
- Black vinegara pinch