Raw materials: 500g pigeon breast, 300g bullfrog, 200g corn shoot bread crumbs, 50g eggs, 20g refined salt, 20g yellow wine, 20g wet starch and onion ginger, 30g rock sugar, 0g white sugar, soy sauce, sesame oil10g, 5g monosodium glutamate and pepper, and 0/00g dry starch 100.

Exercise:

1. Cut the pigeon breast with a cross knife and cut it into strips 6 cm long and 1 cm wide. Blanch the corn seedlings in water, take them out and put them on a plate. Boning the leg of bullfrog, slightly cutting (not cutting), adding salt 10g, soy sauce 5g, yellow wine 10g, white sugar, onion 10g, ginger 10g, and pickling in a dish; []

2. Put the wok on medium heat, inject 50g lard, stir-fry pigeon breast, and add 10g salt to drain the water. Put 20g of lard in another pan, stir-fry with rock sugar until bubbling, pour in soy sauce, pour in pigeon breast and broth, onion 10g, ginger 10g, yellow wine 10g, and cover with stew1h;

3. pat the bullfrog with dry starch, wrap it in egg liquid, roll it with bread crumbs, fry it in oil pan until golden brown, take it out and put it around the corn shoots. Remove the minced onion and ginger from the roasted pigeon breast, add monosodium glutamate and pepper, thicken it with wet starch, pour sesame oil on it, and pour it on the corn shoots.

Gourmet:

Cantonese cuisine