200g of pigeon meat, 250g of Chinese cabbage, 50g of bamboo shoots (washed with clear water), 50g of mushrooms (soaked in water), 20g of olive vegetables, 0g of garlic10g, 10g of dried onion10g, half of egg yolk, chopped green onion and chopped parsley.

working methods

1. Chop squab, mix well with salt, pepper, sesame oil, cornstarch, soy sauce and egg yolk, and fry in a pan.

2. Stir-fry minced garlic and dried onion, and blanch bamboo shoots, mushrooms and cabbage kernels;

3. Add fried pigeon pine and olive vegetables, a little soy sauce and oyster sauce, splash rice wine, add chopped coriander and chopped green onion, and season.