Cuisine and efficacy: Anhui cuisine, private cuisine, nourishing body, invigorating spleen, appetizing diet, malnutrition diet, taste: salty and delicious technology: Shuang Yan nesting Other ingredients: main ingredients: pigeon 500g, pigeon eggs 250g, mandarin fish 170g, auxiliary materials: Nostoc flagelliforme (dry) 15g, mushrooms. Shallot10g, lard (refined)100g, ginger10g, soy sauce 25g, chicken oil 5g and sesame oil15g. The characteristics of Shuang Yan's returning to the nest are crisp meat and mellow taste. Teach you how to do it in Shuang Yan and how to do it in Shuang Yan. 1. pigeon eggs is washed and cooked in a pot; 2. Slaughter mandarin fish, chop its meat into fine mud and put it in a bowl for later use; 3. The mushrooms are pedicled, washed and cut into thick shreds; 4. Wash the scallion and ginger, peel 5 grams of ginger and cut it into Jiang Mo, put it in a small bowl, soak it in 50 grams of water (about 50%), pat 5 grams of scallion loosely, cut it into sections, and after the water cools, put it in a small bowl and soak it for about 5 minutes, then remove the residue and get the juice. 5. Cut the remaining onion into sections and slice ginger; 6. Slaughter pigeons, wash them with blood and soak them in clear water; 7. Wash Nostoc flagelliforme with water and steam it with chicken oil for 7 minutes; 8. Wash the fat with clear water, chop it into fine mud and put it into a fish mud bowl; 9. Add a little salt, a little monosodium glutamate, 5g yellow wine, onion and ginger juice, white pepper, egg white and dry starch15g into the paste bowl and stir. 10. Soak the soaked pigeons in boiling water, spread soy sauce while it is hot, and fry them in a 60% hot oil pan until golden brown; 1 1. Put 50g of cooked lard into the pot over high fire. After heating, 5 grams of scallion and 5 grams of ginger slices are fried in oil to make them fragrant. Then add chicken soup 10ml, add star anise, sugar, soy sauce, monosodium glutamate, refined salt 5g, yellow rice wine 10g, add pigeons, boil over high fire and simmer over low fire. 12. Stir the stuffing made of Nostoc flagelliforme and mandarin fish evenly; 13. Take 12 bird's nest molds, apply lard, then put the stuffing into the molds and put it in a plate, and steam for 6-7 minutes; 14. Roll pigeon eggs with about 10 g of dry starch, put them in a 50% to 60% hot oil pan, fry them until golden brown, and take them out and put them in the nest; 15. Stir-fry shredded mushrooms with sesame oil and add soup, refined salt and monosodium glutamate. After burning it, thicken it with 3 grams of wet starch and take it out of the pot for later use; 16. Enlarge the stewed pigeon into the waist plate, put the fried mushrooms on the wings and claws to make feathers and pose as swallows; 17. Then use steamed bird's nest pigeon eggs to surround the edge; 18. thicken the original brine of stewed pigeon with wet starch and pour it into the plate.

Tips for making double-swallow homing: 1. Nostoc flagelliforme has many impurities. Before soaking, remove obvious impurities, and then soak in boiling water. Wash with warm water after swelling, remove impurities while washing, and soak in cold water for later use. 2. Because of the frying process, prepare1000g cooked lard. Tips-Food: Egg white: Egg white should not be eaten with saccharin, soybean milk and rabbit meat.