working methods
(1). Wash the pigeon meat and cut it into 3 pieces. 5cm square.
(2) Wash the pot, dry it with fire, and inject peanut oil. When the fire is 70% to 80% hot, put the pigeon meat in deep frying and take it out with a spoon. Leave the bottom oil in the pot, add the shallots, stir-fry, add the batter and stir-fry, then scoop in 2 spoonfuls of water, then pour in the fried pigeon meat, add the refined salt and monosodium glutamate, bring to a boil over high fire, and then simmer over low fire. When the meat is rotten, take it out and put it on a plate.
(3) After the soup left in the pot is clarified, season it, hook it with starch, pour in sesame oil, and pour it evenly on the pigeon slices on the plate.