material
Chicken essence, sugar, soy sauce, starch, salt, white pepper, cumin powder, onion, red pepper, pigeon meat, pigeon heart and pigeon kidney.
working methods
1. Material preparation: pigeon heart and kidney are cut into small pieces, onion and red pepper.
2. Stir-fry chopped green onion first, then add pigeon viscera (pigeon viscera can also be blanched with water before frying, so it is not easy to get water), and finally add red pepper.
3. Add salt, chicken essence, soy sauce, sugar, a little white pepper, I also add a little cumin powder to taste, and finally thicken with starch ~
Braised pigeons practice 2,
material
A young pigeon, a pot of old brine, appropriate amount of honey, appropriate amount of lemon juice and appropriate amount of soy sauce.
working methods
1. Wash the squab, blanch it, put it in a boiling water pot, simmer for 12 minutes, turn off the fire and soak for more than two hours, then take out and drain the salt water. In the meantime, if the marinade can't completely drown the squab, it needs to be turned over two or three times to make the squab taste all over.
2. Take a proper amount of honey, lemon juice and soy sauce, mix them evenly and apply them on the squab, and then apply them after a little drying. The bottom is padded with tin foil to prevent oil from dripping directly on the chassis during baking, and the oven is preheated to 180 degrees.
3. The place where the bones protrude and are easy to paste can be wrapped in tin foil and baked in a preheated oven for about 20 minutes, and the pigeon skin can be crispy. Turn it over in the middle and brush it with pure honey again.
Braised pigeon practice three
material
Pigeons are served with about 500g clean vegetables, 30g onion ginger, Shaoxing wine 15g, 3g star anise and cinnamon, 5g refined salt, 5 g sugar, 0.5g soy sauce 15g pepper, 0.5g monosodium glutamate 1g pepper oil, 25g sesame oil and 900g lard.
working methods
1. Put pigeons in clean water, add 5g of Shaoxing wine, and soak onion ginger 10g (mashed) for about 20 minutes, drain the blood, dry the water, put them in a container, and add the remaining onion, ginger (sliced), refined salt, Shaoxing wine, star anise and cinnamon to taste.
2. Deep-fry the pigeons with rich fragrance in 60% hot lard. When the oil temperature is 80% hot, take out the oil pan and fry for about 3 minutes. Then put the oil pan on the fire and heat it to 90%. Pour the oil on the pigeon with a spoon, fry it thoroughly and let it cool.
3. Chop the pigeons into strips about 1 cm wide and 3 cm long, and put them into the plate according to the original code. Add the remaining seasoning to the wok, stir-fry and pour it on the pigeons.