Pu-erh Tea Smoked Squab | DayDayCook
Try making good use of the tea’s fragrance to smoke a pigeon. It gives a unique flavour to the dish.
Ingredients
- Squab 1 pc
- Rice 120 g
- Light brown sugar 100 g
- Rock sugar 50 g
- Water 1000 ml
- Light soy sauce 140 ml
- Dark soy sauce 60 ml
- Rose bulbs 15 g
- Star anise 4 pc
- Cinnamon 2 strip
- Pu-erh tea leaves 2 tbsp
- Shaoxing wine 1 tbsp
- Sichuan peppercorn 1 tsp
- Green onions 2 strip
More Like This
Squab Pigeon Preparation and cooking Tips | FINE & WILD UK
fineandwild.com
Parchment-Baked Squab With Mushrooms Recipe
keyingredient.com
Tea-Smoked Eggs with Caviar (Xunlong Yuzi Yanxun Dan) | Saveur
saveur.com
Marbled Herbal Tea Eggs | Asian Inspirations
asianinspirations.com.au
Tea-Smoked Duck with Hoisin BBQ Sauce - Barbecuebible.com
barbecuebible.com
Roast Squab Pigeon Recipe With Celeriac Salad - Great British Chefs
greatbritishchefs.com
Pigeon Soup Recipe - Simple Chinese Food
simplechinesefood.com
Chinese Pork Char Siu Recipe - Matt Cooper Bites
mattcooperbites.com