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Exclusively Malantou Cabbage Mixed with Pigeon Breast
Wild malan herb, prized for its grassy fragrance, is blanched with cabbage and tossed with tender pigeon breast. Chili oil and salt keep the seasoning minimal so the fresh flavors speak.
Instructions
- 1
Pick and clean the Malantou (wild ramp) thoroughly.
- 2
Scoop out and drain the water.
- 3
Shred the cabbage.
- 4
Boil water in a pot.
- 5
Blanch the cabbage and Malantou.
- 6
Boil for 3 minutes, then remove and rinse in cold water.
- 7
When cooking Malan heads, take pigeon breast meat.
- 8
Tear into pieces.
- 9
Put vegetables that release moisture.
- 10
Add salt.
- 11
Add homemade chili oil.
- 12
Mix well.
- 13
Finished product.
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Ingredients
Main Ingredients
- Pigeon chest1 piece
- Cabbage120g
- Malantou (a type of edible wild vegetable)80g
Seasonings
- Homemade chili oila pinch
- table salt0.5g