Raw materials: 200 grams of pigeon, Cordyceps sinensis 10 grams, 5 grams of ginger, green onions 2, 800 grams of soup, 10 grams of salt, 1 gram of monosodium glutamate, 1 gram of cooking wine, pepper 2 points grams, sesame oil 5 grams. Method: the light pigeon clean, chopped into small pieces, put into the boiling water to blanch the blood sewage, fish up into the stew pot, add into the soup, cooking wine, refined salt, monosodium glutamate, the United States of America slice, scallion, Cordyceps sinensis, cover the lid of the stew pot, on the steaming basket on the high fire stew 1.5 hours, stewed to the pigeon meat burning, soup flavor, take out of the cage, discard the ginger, scallion, sprinkle pepper, sprinkled with sesame oil, while hot on the table.

Features: Pigeon meat is tender and smooth, the soup is flavorful and fresh, easy to make, suitable for all seasons. Pigeon Swallowed Shark's Fin

1 pigeon (weighing about 400 grams), 50 grams of dried shark's fin, 50 grams of shredded pigeon meat, 30 grams of shredded mushrooms, 30 grams of shredded asparagus, 30 grams of ham, 20 grams of shredded ginger, 50 grams of shredded green onion, 50 grams of turnip, 10 grams of salt, 1 gram of monosodium glutamate (MSG), 1 gram of cooking wine, 10 grams of dark soy sauce, 10 grams of cornstarch, 2 centigrams of pepper, 15 grams of sesame oil, 40 grams of peanut oil. (1) the first dry loose shark fins in a large bowl, add boiling water to rise, rise through, drain the water, and then add broth and seasonings, steamed until the shark fins to taste, and pigeon meat silk, shredded mushrooms, asparagus silk, shredded ham, ginger, shredded green onion, refined salt, monosodium glutamate, cooking wine, soy sauce, and even into the stuffing material, to be used; (2) will be pigeon slaughtered clean blood, scalding over the plucking of clean hair, chopping off the feet and claws, from the neck and neck wing root on the knife mouth, pick out the Cavity bone and internal organs, after picking, turn out of the abdomen, wash, touch the wine, salt, stuffing stuffing into the pigeon belly, with a small clothespin in the flavor of the skin irregularly poked some small air holes, ventilation, with a dish, on the cage on high heat steaming for 1.5 hours, through the cooked out of the cage;

(3) Steamed pigeon with another dish, the side of the turnips around, with the original juice of the steaming hook thin, poured on the pigeon, sprinkle pepper, sprinkle sesame oil, and then use; (3) Steam pigeon another dish, surrounded by turnips, with steamed juice hook thin, pouring on pigeon, sprinkle pepper, sprinkle sesame oil. Pepper, dripping sesame oil, served while hot. Characteristics: image of the whole pigeon, craft dishes, tender and flavorful, high-grade Jian Jian.