1, 1, pigeon bones are removed and meat is picked up. Marinate pigeon bones with salt, pepper, cornmeal and egg paste for 5 minutes, and chop pigeon meat for later use; Dice carrots, water chestnuts and coriander, and wash broccoli for later use;

2. Heat the oil to about 140 degrees, fry the pigeon bones until golden brown, remove the oil, sprinkle with salt and pepper powder and mix well;

3. Then the pigeon meat is deoiled, fried for about 6 seconds, and deoiled;

4, another empty pot, butter, stir-fried carrots, horseshoes, parsley;

5. Add pigeon meat and stir fry;

6. Cook half a spoonful of salt, half a spoonful of sugar, 1 spoonful of Lee Kum Kee soy sauce and stir-fry for 30 seconds. Finally, add 1 spoon of oil and stir-fry until fragrant.