Slaughter 2 young pigeons, 300g of bamboo shoots, 20g of shallots, 30g of mushrooms, 2g of garlic, 3g of ginger flowers, 20g of protein, 35g of wet starch, 0/00g of dry starch15g of Shaoxing wine15g, 50g of thick soup and 0. 1 g of pepper.

working methods

1. Cut the squab into pieces, add 15g protein and wet starch and mix well; Roll up bamboo shoots and drain.

2. Boil the wok and drain the oil. Put the evenly stirred pigeon slices in the oil until cooked, and pour them into the hedge.

3. Using the remaining oil in the wok, stir-fry the material heads and bamboo shoots evenly in the wok, add pigeon slices, burn Shao wine, mix well with sauce soup, wet starch and pepper, stir-fry evenly with tail oil, and put pigeon heads on the noodles.