材料：
乳鴿 2隻
乾玫瑰 8-10粒
鹵水包 1個
薑 適量
葱 適量
紹興酒 2湯匙

調味汁：
生抽 10湯匙
老抽 4湯匙
魚露 2湯匙
冰糖 2小粒
水 1碗

做法：
1.薑切片。葱切段。乾玫瑰洗淨，瀝乾。
2.乳鴿洗淨，瀝乾。滾水，下薑片、葱及乳鴿汆水，取出。
3.將生抽、老抽和魚露拌勻，加入冰糖和水。
4.調味汁下鍋煮滾，加入薑、葱、乾玫瑰和鹵水包，小火煲半小時。
5.將乳鴿加入汁料之中，大火滾起，蓋上，轉小火煮45分鐘 至全熟。

Braised Pigeon with Dried Rose
Ingredients：
Pigeon 2 pcs
Dried rose 8-10 pcs
Chinese marinade pack 1 pc
Ginger Some
Spring onion Some
Shao xing wine 2 tablespoons

Seasoning：
Soy sauce 10 tablespoons
Dark soy sauce 4 tablespoons
Fish sauce 2 tablespoons
Rock sugar 2 small pcs
Water 1 bowl

Steps：
1.Slice ginger. Chop spring onion. Wash the dried rose and drain.
2.Wash the pigeon and drain. Boiling water. Add in ginger, spring onion. Blanch pigeon. Take it out.
3.Mix the soy sauce, dark soy sauce and fish sauce. Add rock sugar and water.
4.Put the sauce into the pot and cook until roll up. Put in ginger, spring onion, dried rose and chinese marinade pack. Cook with low heat for half hour.
5.Put the pigeon into the sauce. Cook with high heat until roll up. Cover the lid. Turn to low heat and cook for 45 minutes until well done.