Crispy Fried Pigeon

Clean the Pigeon thoroughly, removing any remaining feathers and internal organs. Pat the Pigeon dry with paper towels.

In a large pot, combine Water, Shaoxing wine, Light soy sauce, Dark soy sauce, Star anise, Cinnamon stick, White pepper, sliced Ginger, and Scallion sections. Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Carefully submerge the Pigeon in the simmering liquid. Poach for approximately 10-15 minutes, turning occasionally, until the Pigeon is just cooked through but not overcooked. Remove the Pigeon from the liquid and drain well.