Ingredients
A pair of one-month-old male and female squabs.
Seasonings
50 g Chinese codonopsis root (dang shen), 50 g rice wine, 5 g prepared aconite root (fu zi), and 200 g rock sugar.
Instructions
1. First, smother the pigeon, remove the feathers, and clean it thoroughly. Use scissors to open the cavity, remove the innards, and reserve the blood.
2. Place the pigeons, codonopsis root, prepared aconite, and rock sugar together in a bowl, add water as needed, and steam in a pot over water for 1 hour. Remove from heat, discard the herbal residue, add rice wine, and serve in the bowl. This dish features two pigeons in the same bowl, resembling mandarin ducks, with a sweet and rich aroma.