The main ingredients are pigeon 750g and lettuce 350g.

Seasoning edible oil 125g, pickled pepper 5g, white sugar and soy sauce 15g, starch and egg liquid 50g, Jiang Mo 5g, a little onion, a little rice vinegar, soup 10g and Shaoxing wine 20g.

Production process: 1. Wash the pigeons and put them into the soup pot. Add Shaoxing wine, onion and ginger and cook until 70% done. Take out the bone and cut it into strips with a length of 4 cm and a width of 1 cm. Wash the lettuce and put it around the plate.

2. Add starch to the egg liquid to make a paste, paste the pigeon strips, fry them in the oil pan until they are crisp and tender, and put them in the middle of the plate. (3) Stir-fry a spoonful, add base oil, add Jiang Mo, scallion, pickled pepper, stir-fry, add a little Shaoxing wine, white sugar, soy sauce, soup and vinegar, thicken starch, pour scallion oil, and pour it on young pigeons.

Features bright color, crispy, salty and sweet, slightly spicy.