Material 1 pigeon lean meat honeysuckle mushroom dried bamboo shoots material 2 (seasoning) cooking wine ginger salt wolfberry onion

The practice of stewing pigeon soup is to clean the bought pigeons and blanch them with boiling water to remove impurities and some fishy smell. Wash lean meat and cut into pieces. Blanch mushrooms and dried bamboo shoots in advance as above, transfer pigeons to a pressure cooker, add ginger slices, put mushrooms and dried bamboo shoots into the pressure cooker, pour cooking wine into the pressure cooker, and add lean meat and fire. The fire will last for 15 minutes after the pressure cooker makes an inclined sound. Then transfer to a ceramic pot, add honeysuckle and medlar, and simmer for 20 minutes. Finally, seasoning with salt can fry pigeons faster.

Ingredients: pigeon 1 green pepper 1 garlic 4-5 cloves of onion, ginger, pepper, millet pepper, perilla, 2-3 tablespoons of delicious salt, half a spoonful of sugar, a little oyster sauce and a little rice vinegar.

The practice of frying squab in vending machine can give squab to stall owner and cut it into small pieces more quickly. I personally left half a wing to stew pigeons with Cordyceps sinensis (salt, chicken essence and white pepper). Wash pigeon meat with clear water. Boil water to remove blood and impurities (personally, it is not easy to cook in a domestic pot for a long time). Put a proper amount of cooking wine and grab a small amount of salt to prepare sauce: extremely fresh (soy sauce), oyster sauce, salt, sugar and rice vinegar, and mix them into a bowl of juice. Heat oil, stir-fry pepper, add onion, garlic, ginger, onion and millet pepper, and stir-fry green pepper evenly. Add squab, stir-fry a few times, add the prepared sauce, add appropriate amount of water to collect juice, sprinkle with white sesame seeds, and stew squab slightly.

Pigeons with materials

Braised pigeon is washed, stir-fried with onion, ginger and red pepper in an oil pan, added with yellow wine and soy sauce, stir-fried with boiling water for sugar, cooked with low fire for 30 minutes, seasoned with salt, collected with strong fire, and baked in plates.

Ingredients: a pot of old brine, a young pigeon, appropriate amount of honey, appropriate amount of lemon juice and appropriate amount of soy sauce.

Roasting squab: Wash squab, blanch it, put it in a boiling brine pot, simmer for 12 minutes, turn off the fire and soak for more than two hours, then take out and drain the brine. During the period, if the marinade can't completely submerge the squab, it needs to be turned over two or three times to make the squab taste all over. Take a proper amount of honey, lemon juice and soy sauce, mix them evenly and smear them on young pigeons, and then dry them a little. The bottom is padded with tin foil to prevent oil from dripping directly on the chassis during baking. Preheat the oven 180 degrees, and wrap the place where the bones protrude and are easy to paste with tin foil. Bake in the preheated oven for about 20 minutes, and the pigeon skin will be crisp. Take it out of the middle, turn it over and brush it again. Stir-fried pigeon with pure honey.

Ingredients: pigeon 1 pigeon (+4 pigeons' viscera), a handful of fresh rattan pepper (if not, use dried pepper instead), white celery 100g pickled pepper, 4 ginger 1 root garlic 1 root onion, 3 edible oils 30g and white wine 50g salt/kloc-0.

The practice of stir-frying young pigeons is to prepare all the basic ingredients and clean them. Chop pigeons into 3cm square pieces, cut pigeons into appropriate sizes, and add cooking wine to marinate in advance 10 minutes. Dice celery and onion, slice ginger and garlic separately. Chopped peppers are cut into oblique sections with scissors. Don't cut on the chopping block, so you can keep most of the foot soaking juice. Heat oil in the pan, add pigeon meat and stir fry. After the oil temperature comes up, pour the white wine along the edge of the pot, cover the pot quickly after ignition and stew for 3 minutes. Open the lid and add the side dishes. Mix soy sauce with salt, sugar and oyster sauce to make a sauce, and pour in. Stir-fry evenly, taste the salt, collect a little juice, and take the pan. Steamed pigeon with ham

Pigeon 1 ham 1 ginger 1 onion 2 salt cooking wine.

The method of steaming young pigeons with ham is to clean the young pigeons, dry the water, evenly coat salt on the young pigeons, slice the ham and ginger, and evenly tie 1 onion to the young pigeons. Spread ham slices evenly on pigeons, put ginger slices and onion knots in a pressure cooker, boil over high fire and steam for about 20 minutes (it takes about 40 minutes for an ordinary steamer), then steam them out and remove the onions.

Stewed pigeon with donkey-hide gelatin

Materials Pigeon 1 piece of red dates 1 piece, appropriate amount of Astragalus membranaceus, a little codonopsis pilosula, a little Lycium barbarum, a little ginger and a little salt.

The practice of colla corii asini stewing pigeon first prepares all the ingredients, then washes the pigeon and cuts it into 4 pieces of flying water for later use. Put the above ingredients into the pot together, pour water and stew for 2 hours, and turn off the heat with a little salt.