Berry pigeon soup soup Pretty soup in the herbal ingredients list: salvia 5g Angelica dahurica 5g Codonopsis pilosula 5g lentil 10g goji 10g Coix lacryma 40g jujubes 25g yam 5g Lily 5g lotus 5g These are on the woman nourishment is very beneficial to the herbs, like to make soup should be prepared often yo. Also need some seasoning: 10g onion ginger 10g salt a little production method: the various herbs washed; onion ginger cut section spare; fresh pigeon washed. Whole pigeon boiled in cold water (water), remove the blood and spare. Flood the pigeon with water in a casserole, boil the onion and ginger and all kinds of herbs in a pot, and then switch to a gentle fire to continue to simmer for 1 hour. Season with salt and serve with meat and soup. Production time: about 1.5 hours Secrets: wolfberry pigeon soup flavor is very fresh, drink without having to put a lot of seasoning, a little salt is good. Comments: The chic aroma of Chinese herbs echoes in the soup, intoxicating you with the warm feeling of nourishing soup. Pigeon Soup with Cloud Legs Ingredients: 4 pigeons with bird's nest, 100g of sliced cloud legs, 150g of chicken. Seasoning: 50g of wine, 20g of green onion, 20g of ginger, 5g of salt, 5g of monosodium glutamate, 800g of chicken soup. Characteristics: Silver red color, original flavor and original soup, fragrant and palatable Production Methods: (1) live pigeons slaughtered, scalded with hot water through the back of the hair, open the gut, into the pot of boiling water and then fished out, drained the water on the plate. (2) will be onion, ginger, cooking wine added to the plate, on the drawer steamed to 7 into rotten when removed (the original juice to stay with), remove the bones (bone to stay with) will be placed on one side of the meat soup bucket, the other side of the cloud legs on the slice. (3) Mince the chicken meat into chicken mush, put it in a bowl with green onion, ginger, 250g of water Five Spice Pigeon Main Ingredients: Pigeon (3), whole pepper (a little), large, small cumin (a little each), cinnamon (a little), yellow wine (a little), soy sauce (165g), white sugar (a little), sesame oil (a little). Characteristics: Preparation: Split the pigeon, remove the internal organs, feet and claws, cook in boiling water, pour away the water, replace with the appropriate amount of broth, add peppercorns, large and small fennel, cinnamon (the above spices should be wrapped in a clean white cloth), soy sauce, wine, sugar, simmering in warm fire until the pigeon is rotten, the broth is dried up and start the pot, take out the pigeon, smeared with sesame oil, and torn into pieces to plate. Pigeon stewed with asparagus Ingredients Pigeon - 1 pc asparagus - 5g ham - 10g green onion - 3 pcs ginger - 1 small piece Seasoning Broth - 3 tbsp wine - 1 tsp salt - 1 tsp monosodium glutamate - 1 tsp Method 1. Slaughter the pigeon, blanch it in boiling water, slice the ham, wash the green onion, tie the knot, and wash and slice the ginger. 2. 2 hours, take out, pick off the onion, ginger, add salt, monosodium glutamate seasoning that is complete. Characteristics: delicious flavor, quench wind spasm. =================================== Pigeon Stew Sweet corn cooked with water and a bag of pure milk, this sweet corn can be eaten, boiled soup poured out a bowl, the rest of it: soak pigeons in this hot broth, shaking a few times 3 ~ 5 minutes, fish out the pigeons, soup poured ~ ` soaked pigeons in a pot, add: slices of ham, slices of bamboo shoots (bamboo shoots dried) , yellow wine, ginger, fennel, and fill with water, and the bowl of corn soup~~ Bring to a boil over high heat, simmer over low heat for a longer period of time, 2 hours if possible Then add some mushrooms and salt to it before eating ==================================== White Chopped Pigeon Ingredients: clay pigeon Seasoning: green onion, sand ginger, soy sauce Directions: Boil a pot of water, put the whole Method: Boil a pot of water, put the whole pigeon into it, turn off the fire; cover it with a good lid and simmer it for ten minutes, so that the bone marrow of the pigeon block with blood is suitable, and then eat it after chopping it with some seasoning. Characteristics: maintain the freshness of pigeon meat, the original flavor of dry-fried pigeon Ingredients: pigeon, salt, cooking wine, monosodium glutamate (MSG), onion and ginger, eggs, powdered dough, water, oil, peppercorn salt Practice; pigeon pick clean, cut small square, add salt, cooking wine, MSG, onion and ginger marinated for a while, and then hang pigeon eggs, powdered dough and water synthesis of the paste, over the oil to deep-frying yellow, and then fry again after the cool until ripe, when eaten, dipped in peppercorn salt Boiling Oil Pigeon Ingredients: pigeon, salt, cooking wine, soy sauce, water, oil, pepper salt, oil and pepper. Ingredients: pigeon, salt, cooking wine, soy sauce, water, oil, pepper salt Method: the pigeon picked clean, boneless, smeared with salt, cooking wine, soy sauce, deep-fried and then picked up with a * son away from the oil, with a spoon to scoop up the hot oil repeatedly poured pigeon body, pouring to the pigeon skin hot burnt to change the cut into small pieces, eat when dipped in pepper salt. Pot roast pigeon Ingredients: pigeon, broth, green onion, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, dashi, egg white, powder, oil, pepper Practice: the pigeon clean, put the pot add broth, add section, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, dashi, cooked to the bone, and then hang by the egg white powder synthesized paste, over the oil, fried yellow, fish out of chopped 1-inch-long sections or strips of Sheng dish, sprinkled with pepper is ready. Sprinkle with pepper to become. Crispy pigeon Ingredients: pigeon, cooking wine, salt, pepper, onion and ginger, powder, oil, pepper salt Practice: pigeon clean, wipe on the cooking wine, rub on the salt, sprinkle pepper, pigeon belly stuffed with onion and ginger for a while, on the cage material, and then remove the onion and ginger, pepper, smeared with soy sauce, hanging on the powder over the oil deep-fried crispy golden brown, cut into small pieces of the Sheng plate. Mushroom pigeon Ingredients: pigeon, mushrooms, oil, salt, soy sauce, cooking wine, sugar, broth, green onion, ginger, garlic, pepper, dashi, monosodium glutamate, sesame oil Method: pigeon picked clean, chopped, mushrooms soak open to remove the root, washed (wash a few times). Put a small amount of oil in the pot to heat, add pigeon pieces fried until browned, add mushrooms, salt, soy sauce, cooking wine, fried a few eyes, and then add a little sugar, broth, green onion, ginger, garlic, peppercorns, dashi, stewed with monosodium glutamate, drizzled with sesame oil that is completed. Scallion oil pigeon Ingredients: pigeon, water, wine, salt, dashi, cinnamon, five spice noodles, green onions and ginger, monosodium glutamate, oil Method: pigeon cleaned and put in a pot, add water, add wine, salt, dashi, cinnamon, five spice noodles, cook and soup together with the pot, cover and simmer for 2 hours to take out the block of pots, then add green onions and ginger, monosodium glutamate, the original broth, a little bit of the oil will be boiled and poured over the onion and ginger, that is, finished. Pigeon Hibiscus Ingredients: cauliflower pigeon, cauliflower, oil, green onion and ginger silk, broth, salt, monosodium glutamate, powder Method: pigeon pick clean, boneless, chopped into mud, cauliflower washed and broken into small flowers, and then cut, with boiling water soup a little bit, fished out of the pull out cool draining water, put a small amount of oil in the pot, green onion and ginger wire stirring pot, add pigeon puree stir-fried until brown, then add broth, salt, cauliflower burned, plus monosodium glutamate, the hook juice that is into pigeon silk fried pigeon eggs Ingredients: Pigeon meat, pigeon eggs, salt, monosodium glutamate (MSG), water, oil, scallions, soy sauce Method: open the pigeon eggs with salt, MSG, a little water and stir, pigeon meat shredded, put a small amount of oil in the pan, scallions stirring the pan, add pigeon meat fried a few times, and then add a little soy sauce fried and out of the pan, the pan and then put a small amount of oil to burn hot, add the pigeon eggs while frying the side of the drizzle of oil, fried to half-cooked and add the pigeon silk that has been fried to continue frying for a few times, immediately out of the pan. gas pot pigeon raw materials: fat pigeon a 2000 grams pepper 3 grams ginger, green onion 30 grams Method: pigeon clean and cut into chunks into the steamer, add cool water, put green onion, ginger, steam about 4-5 hours, until the pigeon meat steam rotten. Pick up the green onion, ginger, and then sprinkle seasonings on the table can be. Xianglu whole pigeon Ingredients: 1 fat hen pigeon, 2 mushrooms, 2 slices of ham, 50 grams of sorghum wine, 750 grams of pigeon soup, 5 cloves Method: pigeon clean, from the back of the split, and then cut 3 knives across the pigeon belly up into the stewing bowl, laying on the ham slices, mushrooms, add seasonings, pigeon soup. Put a small cup with sorghum wine and cloves in the bowl, cover tightly and steam for 2 hours, then remove the small cup from the bowl. Thousand Island juice pigeon balls Ingredients: 450 grams of pigeon leg meat, 11 mustard heart Thousand Island juice 10 grams of minced garlic 2 grams of pigeon powder 5 grams of pepper 1 gram of salt 5 grams of sesame oil 1 gram of method: pigeon leg meat slices; add salt, monosodium glutamate, cornstarch, flour, water marinade for 20 minutes; in the 4 hot oil slipped into a ball; the pot to stay in the bottom of the oil, a little minced garlic and Thousand Island juice, and then pigeon balls into it, and then add soup, salt, pigeon powder, sesame oil, pepper. Add soup, salt, pigeon powder, sesame oil, pepper, thickening point of the frying pan, put on a plate; mustard heart blanching, put a little oil in the pan, put mustard heart cooking wine and thickening soup stir fry; pick up the pot and yard in the pigeon ball side can be. Stick pigeon Ingredients: fluffy pigeon a scallion white 10 grams Method Pigeon cleaned with a rope tied wings, legs; meat thick with a bamboo needle piercing, boiled and then fished out to cool; take the breast meat, leg meat, gently patted with a stick to loosen, and then torn into pigeon silk plate, to the green onion white around, poured with seasoning that is ready. Ingredients: 1 female pigeon (about 700g), 1 male pigeon (about 700g), 200g of pork, 150g of Job's tears, 4 slices of wild rice, 4 slices of cabbage, 4 slices of mushrooms, 4 slices of cooked ham, 3 slices of hawthorn cake, and the usual seasonings. Method: (1) two pigeons whole pigeon out of the bone, respectively, with green onions, refined salt into juice, smeared in the inner wall, and then turn the skin outward, shaping slightly soaked. The two wings were inserted from the head under the knife mouth, through the esophagus into the mouth, divided into the left and right mouth to the double wing-like, to be used. (2) Pork stuffing from the incision into the female pigeon abdominal cavity, sealed with a bamboo stick. Job's tears into the male pigeon cavity, sealed with a bamboo stick. Blanch both pigeons at the same time in a pot of boiling water, until the skin shrinks out of the pot. Another female pigeon wipe clean water, smeared with caramel coloring, over the oil, was orange-red out, into the container, add broth, soy sauce, steamed in a cage until crispy; and then the male pigeon into the container, into the broth and salt, into the cage and steamed until crispy. (3) will be red and white pigeons of the original soup decant down, pigeons side by side in a large flat plate, remove the bamboo stick, the shape of the whole, and then the wild rice, cabbage, mushrooms back to the boiling broth pot blanched, and ham slices, lined with pigeons in the body. (4) respectively, white and red soup into the pot, thin thickening, pour on the red and white pigeon can be. Characteristics: the shape of mandarin ducks, two colors and two flavors, nourishing flavor mellow. Ingredients: 1 pigeon (about 1500 grams), 60 grams of ginger, 150 grams of green onion, 100 grams of wine, 50 grams of cinnamon, 30 grams of orange peel, cloves, 30 grams of cinnamon, 20 grams of cardamom, 10 grams of cinnamon, 30 grams of fennel, 15 grams of pepper, 10 grams of fennel, 20 grams of ginger and an appropriate amount of dried chili. Method: (1) grass pigeon slaughtered, depilated, gutted, decapitated feet and claws, mouth shell washed. Pan on the fire, put vegetable oil burned to 5 into the heat, under the frying pan fried to golden brown out; (2) ginger cleaned pat broken; onion stirred into the juice; star anise, cinnamon, cloves, cinnamon and other spices divided into 2 parts of gauze into spice packets, together with the pot and water boiled for 2-3 hours to the flavor through; (3) will be fried pigeons into the old brine broth boiled, and change to simmering for 1 hour, fish out. After the old brine soup cools down, put the pigeon into the soup and dip it for 5 hours until the pigeon skin is crispy. Characteristics: bright red color, crispy without residue, spicy flavor, rich aroma. Ingredients: pigeon breast 250g, pigeon leg 250g Seasoning: white onion, sesame oil 20g, sesame sauce 40g, chili oil, sugar, mushroom soy sauce 15g, pepper 3g Method: wrapped in twine on the pigeon leg and pigeon breast, and in the thick part of the meat to make a hole, put into the soup to boil over a moderate fire. Then take out the pigeon meat and knock it loose with a special wooden stick, tear it into thick shreds and put it into a plate. White onion, sesame oil, sesame paste, chili oil, sugar, soy sauce in a frying pan and mix, pour the sauce on the pigeon, and then sprinkle pepper can be. Stewed pigeon Ingredients: 1 pigeon, 12 pigeon eggs, 1 ginger, 2 green onions, salt, wine, soy sauce, monosodium glutamate. Preparation: 1. pigeon will catch, head into the water suffocation, dry plucking hair, tweezers clean. Into the water rinsing once, disemboweled to remove viscera, wash, fish up, chopped off the feet and claws, wing tips, into the pot of boiling water blanch through, fish up, and then wash, put into a clean casserole, add water submerged, add green onions, ginger, on the fire to boil, and then turn to a small fire stew. 2. pigeon eggs into the pot of water to cook, fish out, peel off the shell, into the casserole, add wine, salt, monosodium glutamate stewed until the pigeon meat is crispy, can be removed from the fire to eat. Points: After the pigeon into the casserole, to change to a small fire slowly stewed until the meat can be crispy.