Hotpot: pigeon casserole

Pigeon casserole raw materials: 2 pigeons, Chinese cabbage 100g, vermicelli 100g, bamboo shoots 100g. Seasoning: 50g of refined oil, 0g of monosodium glutamate10g, 20g of chicken essence, 5g of ginger, 5g of garlic, 5g of onion, 0g of cooking wine15g, 5g of pepper and 2500g of white soup.

Production method: (1) Slice ginger and garlic, and cut onion into "horse ears". (2) Cut the Chinese cabbage into 4cm square pieces, cut the vermicelli into sections, divide the bamboo shoots into four parts, wash them and put them into a casserole for later use. (3) Pigeons are slaughtered to remove hair and internal organs, cut into 4 cm square pieces, dipped in a soup pot and picked up. (4) Put the wok on fire, heat it with oil, add ginger and garlic slices, onion and pigeon meat, stir fry, add white soup, add monosodium glutamate, chicken essence, cooking wine and pepper, cook for 65,438+00 minutes, skim off the froth, pour into casserole and go on stage. Choose vegetarian dishes and flavor dishes according to your hobbies, and always pay attention to adding Tang flavor. )