Main Ingredients: 1 pigeon about 250g, 1 onion, 2 teaspoons each of minced green onion and minced garlic.　

Accessories:

Marinade: 1/2 teaspoon salt, 1 tablespoon dark soy sauce, 1/2 tablespoon rose wine, sesame oil and pepper to taste.

Thickening ingredients: (1) 1/4 cup teriyaki sauce, 1/2 cup water, 1 tablespoon each ketchup and sugar, 1/2 teaspoon salt; (2) 1 teaspoon cornstarch, 2 teaspoons water.　

How to make:

1. Wash and dry pigeon, apply marinade and marinate for half an hour, then drain.

2. Place pigeon in 1/2 cup of hot oil and cook until golden brown, then remove and cut off sides.

3, fry the onion in a frying pan, take out, then stir fry the dried onion and garlic, add the gravy (1) and bring to a boil, put the pigeon in the sauce, and then braise over medium-low heat for 15-20 minutes until it is cooked and tastes good, then take it out and chop it into pieces and put it on a plate.

4, onion back to the wok, mixed into the gravy (2) ingredients buried thickening, poured on the surface of the pigeon to become.　

Remarks:

1, you can choose to fat tender pigeon cooking this dish.

2. It is better to marinate the pigeon in a rich and sweet rose wine than in Shaoxing wine or rice wine.

Yangshen stew pigeon

Materials: 2 pigeon, 200 grams of pork ribs, 2 green onions, 2 slices of ginger, 5 grams of monosodium glutamate (MSG), 5 grams of salt, 7.5 grams of ginseng, 600 grams of broth.

Methods:

1, pigeon smothered to death, hair removal, open the back to take out the viscera, cut off the head, the tip of the toes, washed with the back of the knife to knock off the foot bone, neck bone.

2, ribs chopped section. Ginger, green onion were folded flat, put into the boiling water rolled through, and then into the pigeon flying water. Remove the pigeon, rinse with water, ginger, scallions do not need.

3, the pigeon into the stew pot, add the soup. Spare ribs on top of the pigeon, put into the steamer stew until soft (fire read), soup filtered and poured back into the stew pot. Put the ginseng into a small stewpot, add water and stew separately for 2 hours. Pick up the ribs in the pigeon bowl. Pour the slices of ginseng and soup into the pigeon cup, add monosodium glutamate, refined salt, and then into the steamer for 15 minutes, remove and serve.

Features: The soup is clear and fresh, the meat is tender and smooth, nourishing and strengthening the body.

Astragalus and berries stewed pigeon

〖Main ingredient〗: 1 pigeon, astragalus 50 grams, 50 grams of wolfberry

〖Accessories〗: 3 grams of ginger, 5 grams of green onion

〖Seasoning/marinade〗: 10 grams of salt, 6 grams of MSG, 10 grams of wine, 1000 grams of chicken broth

Making process

(1) pigeon washed only the original astragalus and wolfberry soaked and washed. , wolfberry soaked and washed, ginger slices, scallions cut into sections.

(2) Add water to the pot and boil, put in the wine, ginger, pigeon cooked until just cooked, fish up and spare.

(3) pigeon, astragalus, wolfberry together into a clean stew pot, add chicken broth stew for 2 hours, seasoned salt, monosodium glutamate, sprinkle green onion can be.

Pigeon with chestnut

〖Main ingredient〗: 100g of chestnut, 1 young pigeon

〖Accessories〗: 30g of carrot, 5g of ginger

〖Seasoning/marinade〗: 8g of salt, 2g of monosodium glutamate (MSG), pepper, 10g of shaoxing wine

Preparation

(1) young pigeon washed and cleaned viscera, peeled and cut carrots, ginger peeled and sliced. Ginger peeled and sliced.

(2) boil pot with water, when the water boils down into the pigeon, carrots to cook the blood water, fish up for use.

(3) pigeon, carrots, chestnuts, ginger, shaoxing wine into the pot, filled with broth, with medium heat for 1 hour, and then seasoned with salt, monosodium glutamate, pepper, and then 5 minutes to boil.

Pigeon with Camphor Tea

〖Main ingredient〗: 1 pigeon,

〖Supplementary ingredient〗: 2 green onions, 8 slices of ginger

〖Seasoning/marinade〗: Seasoning a: 2 tsp salt, 1 tsp rice wine, 1/4 tsp peppercorn.

Seasoning b: 2 tsp flour, 2 tsp tea leaves, 3 tsp sugar

Making Process

(1) Wash pigeon, remove viscera, add ingredients a and 4 slices of ginger marinade for about half an hour and then boil in cold water.

(2) Boil water, ginger, green onion and pigeon for about 20 minutes, remove and drain.

(3) Pour the ingredients of Ingredient b on the bottom of the pot, add the layer of separator, then put on the pigeon, cover with a lid and smoke over high heat for about 2 minutes until the yellow smoke comes out, do not open the lid and simmer for another 5 minutes, fish out the pigeon, and hang to dry for about half an hour.

(4) boiling oil pot, under the pigeon fried to golden brown can be.