Lower pigeon into sauce, cover and braise for 15 minutes, turn over and cook for 10 minutes. Remove from heat and soak for 10 minutes; chop into pieces and arrange on a plate.

• 将乳鸽放入汁内，盖好用文火煮15分钟，反转煮多10分钟，熄火后浸10分钟；取出斩件放碟上。