Main ingredients:

Pigeons (3), whole pepper (a little), star anise (a little each), cinnamon (a little), yellow wine (a little), soy sauce (165g), sugar (a little) and sesame oil (a little).

Features:

Production method: cut the pigeon open, remove the viscera and claws, soak it in boiling water, pour off the water, replace it with a proper amount of clear soup, and add

Zanthoxylum bungeanum, fennel, cinnamon (the above spices are wrapped in white cloth first), soy sauce, wine, sugar and warm water.

Stew the pigeons, collect the soup, take them out, rub them with sesame oil, tear them into pieces and put them on a plate.

Oil-soaked pigeon material:

2 pigeons (weighing about 500g), 30g of onion, 30g of ginger,15g of refined salt, 5g of soy sauce, 0.3g of monosodium glutamate, 5g of white sugar,10g of Shaoxing wine, 5g of star anise, 5g of cinnamon, 0.5g of pepper, 25g of flowers, 25g of sesame oil and 6555.

Exercise:

1. Put the pigeons in clean water, add 5g of Shaoxing wine,10g of onion,10g of ginger (pat pine) and soak for15min, then dry the pigeons with a dry cloth, and put 20g of onion, 20g of ginger (pat pine) and Shaoxing wine into a bowl.

2. Put the pot on the fire, add the cooked lard, and when it is 60% hot, put the pigeons in the oil and fry them. When the oil temperature rises to 80% heat, remove the pan end from the fire for 3 minutes, pick up the pigeons, and the oil pan catches fire again. When the oil temperature rises to 90%, pour the high-temperature oil on the pigeons with a spoon. When pouring the oil, turn the pigeons constantly, fry them, cool them, and chop them with a knife.

3. Put pepper oil on the pot and heat it. Add sugar, soy sauce, monosodium glutamate, pepper and sesame oil to make a marinade and pour it on the pigeon meat.

Chop pigeons for nothing.

Material: earth plaid

Seasoning: onion, galangal, soy sauce.

Practice: boil a pot of water, put in the whole pigeon and turn off the fire; Cover and stew 10 minutes. It is appropriate to cut pigeon bone marrow with blood. After cutting, light the seasoning to eat.

Features: keeping the delicious and original flavor of pigeon meat.

Dry fried pigeon

Ingredients: pigeon, salt, cooking wine, monosodium glutamate, shredded onion and ginger, eggs, flour, water, oil, salt and pepper.

Practice; Select pigeons, clean them, cut them into small cubes, add salt, cooking wine, monosodium glutamate and onion ginger, shred them for a while, then hang a paste made of pigeon eggs, flour and water, fry them until cooked, and dip them in pepper and salt after cooling.