Home cooking of braised pigeon meat is as follows:

Ingredients: 3 pigeons, 1 lettuce, 1 green bell pepper, 1 red bell pepper, appropriate amount of ginger, 4 green onions, appropriate amount of garlic, appropriate amount of peppercorns, a small amount of cinnamon, 2 grasshoppers, 7 dried chili peppers, 3 teaspoons of dark soy sauce, 3 teaspoons of dark soy sauce, 2 teaspoons of cooking wine, 1 teaspoon of oyster sauce, moderate amount of salt, chicken essence A little.

1, the pigeon washed and cut into pieces, soaked in cold water for 20 minutes, soaked in blood, I do not like to blanch into the boiling water to remove the blood, which destroys the flavor of the pigeon. I don't like to blanch the pigeon in boiling water, which destroys the flavor. When you soak the blood water, you can prepare other materials.

2, the auxiliary materials clean. Garlic whole, white onion cut off, ginger cut into pieces, dried chili pepper center cut off, fruits of the grass with a cleaver to open a mouth.

3, lettuce hobnail cut chunks, lettuce is mainly used for the bottom with, if cut too thin will be stewed melt away, so hobnail cut chunks.

4, fresh green peppers and red peppers should be hobnailed and cut into large chunks, because the back is also used to stew.

5, hot pot of oil, seventy percent of the hot spices in the pot burst incense.

6, under the pigeon meat, high heat stir fry until the pigeon meat slightly charred, put cooking wine, soy sauce, oyster sauce, soy sauce, color and stir fry for a minute. Then put a little salt, so that the pigeon meat slightly flavored. Turn to medium heat, stir-fry after 2 minutes.

7, into the water, do not drown over the pigeon meat on the good, large fire boil into the salt, they taste the right on the good, turn the fire slowly simmer for 20 minutes. Put chicken essence.

8, lettuce into the bottom of the casserole, the stewed pigeon meat poured into the casserole, put red bell peppers, in the casserole on the liquefied petroleum gas cooker on high heat can be opened.