Braised Pigeons in Fish Sauce
Ingredients:
2 delicate & meaty pigeons
1 cup fish sauce
2 cups water
1 pc lemongrass
8 garlics（peeled）
6 shallots
4 tbsps rock sugar
1 tbsp dark soy sauce
2 tbsps Shaoxing wine
3 ginger slices
Directions:
1.Remove internal organs and legs of pigeons, wash thoroughly, blanch in boiling water for 10 minutes, and then strain.
2.Heat a wok, put in ginger slices, garlic and shallots to stir-fry until aromatic, add in fish sauce to cook until it boils, add in water, Shaoxing wine, rock sugar, lemongrass and dark soy sauce, continue to simmer for 10 more minutes to make a tasty sauce.
3.Put in pigeons, turn them once in a while, put on a lid to simmer on low heat for 10 minutes, turn the pigeons over and then continue to simmer with a lid on for another 10 minutes. Turn off the heat. Leave pigeons to cool, take them out, smear them with cooked oil, chop into pieces, transfer to a plate, and then pour a little sauce over.
