Of course You have to remove the internal organs

Just like killing a chicken

Pigeon meat is not only tasty, but also nutritious.

Pigeon meat has a high protein content, high digestibility, and low fat content, which is the most suitable for human consumption in animal meat. In addition, pigeon meat contains calcium, iron, copper and other elements and vitamin A, B vitamins, vitamin E, etc. are higher than chicken, fish, beef, mutton content. Pigeon meat is also rich in pantothenic acid, which has a very good effect on hair loss, gray hair and premature aging.

Pigeon meat, flat, sweet and salty flavor. It has the effect of replenishing qi deficiency, benefiting essence and blood, warming the waist and knees, and facilitating urination. Pigeon meat, strong body tonic kidney, vitality and vigor, brain tonic, improve memory, lower blood pressure, adjust the body's blood sugar, beauty, skin white and tender, prolong life. The general public can eat, but also the elderly, pregnant women and children, frail and sick, the patient's ideal nutritional food.

Pigeon has a lot of cooking methods, the following is the introduction of several major:

A: pickled pepper pigeon:

Main ingredient: pickled chili pepper, pigeon

Practice:

1, pigeon gutted and washed with salt, spices , scallions, air-drying with skin water (skin water is made with zhejiang vinegar, sharp juice, honey)

2, pickled pepper seeded Shih Cheng Elephant's eye slice

3, pickled pepper into the frying pan stir-fry, cooking wine, soy sauce and other seasonings, stewed for 5 minutes out of the pot

4, the burnt pigeon knife, and then plate, dripping juice can be.

Two: Crispy pigeon:

Main ingredients: fat pigeon (2), cinnamon (a little), licorice (a little), star anise (a little), yellow wine (325 grams), green onion (165 grams), ginger (80 grams), white soy sauce (80 grams), chicken broth (2,500 grams), salt (80 grams), caramelized sugar (a little), white vinegar (a little), cloves (4 grams).

Practice:

I. Remove the pigeon from the viscera and wash. Another variety of spices into the chicken broth, on the pot to burn about an hour, that is, into the white brine, and then pigeon into the white brine, that is, the cease-fire, soak to an hour and then take out.

Two, with caramel, white vinegar into the original paste, coated in pigeon skin, hanging in the wind and cool place to blow three hours, such as pigeon skin blow dry, that is, into the raw oil pan fried to golden brown, then cut into pieces on the plate, plate side with salt that is good. The color is golden, the skin is crisp and tender, the most suitable in autumn.

Three: soft fried pigeon:

Main ingredients: pigeon 250 grams. Chinese yam 50 grams, eggs 5. 500 grams of vegetable oil, 10 grams of cooking wine, 10 grams of soy sauce, 0.5 grams of monosodium glutamate (MSG), 3 grams of peppercorns, 4 grams of salt, 25 grams of soybean flour.

Practice:

Pigeon meat washed and peeled, grafted into a cruciform knife, cut into pieces of cm square, in a bowl, with cooking wine, soy sauce, MSG chest. Then use the egg white plus Chinese yam powder, bean flour into a paste. Marinated pigeon meat with egg white and bean flour paste mix well. Oil to sixty percent of the heat (150 ℃) when off the fire, one by one into the paste good pigeon meat pieces, fried with a spoon to turn, so that the heat is uniform. When the paste coagulates, lift up and cut off the corners. Frying pan on the fire, when the oil temperature rises, the pigeon meat in the pan and then fried once more, fried to golden brown when lifted, drained oil on a plate, sprinkled with pepper salt that is.

Four: Crispy Pigeon:

Process: deep-fried Taste: fried flavor

Main ingredient: pigeon meat (1500 grams)

Seasoning: lettuce (10 grams) green onion (10 grams) ginger (10 grams) cinnamon (5 grams) star anise (3 grams) peppercorns (3 grams) fennel seeds (cumin seeds) (3 grams) liquor (10 grams) salt (10 grams) salt (3 grams) vegetable oil (10 grams) pepper (3 grams) g) Vegetable oil (80 g)

Practice:

1. Rub the pigeon with salt and cooking wine, then put it into a big bowl, add green onion, ginger and all kinds of spices, and steam it in a cage; wash the lettuce leaves, and scald them with boiling water.

2. pot of oil hot, the pigeon removed onion, ginger, spices, drain the juice, into the frying pan fried until the skin crispy, cut pieces of plate, surrounded by lettuce leaves; will be pretzel salt into 2 small dishes, together with the end of the table that is complete.

Five: pigeon in sauce:

Main ingredient: pigeon meat (500 grams)

Seasoning: green onion (5 grams) anise (3 grams) sweet noodle sauce (53 grams) cinnamon (3 grams) sugar (2 grams) wine (2 grams) salt (4 grams) monosodium glutamate (2 grams) ginger (5 grams) sesame oil (15 grams) peanut oil (25 grams)

Methods:

1. . pigeon meat with refined salt, yellow wine, scallions, ginger marinade for 1 hour;

2. take a small box, add 500 ml of broth, put the pigeon meat, add cinnamon, star anise on the cage steamed and removed, cooled and chopped into small pieces of walnut;

3. frying pan on the fire, add peanut oil, burned to 60% of the heat, put the scallion, ginger, fried out of the aroma, down into the sweet sauce stir-fried, add the steamed pigeon broth, put the pigeon meat, white sugar, sugar, oil (25 grams), and the pigeon meat, sugar, sugar, oil (15 grams), and the pigeon meat, sugar, oil (25 grams), and the pigeon meat, sugar, oil (25 grams). Add pigeon meat, sugar, yellow wine, simmer until the juice thick pigeon meat flavor, drizzle into the sesame oil. The pan, can be served.

Six: cloud leg pigeon soup:

Main ingredient: pigeon (300 grams)

Accessories: greens (50 grams) Chicken (50 grams)

Seasonings: Salt (2 grams) Pepper (1 gram) Green onion (3 grams) Starch (corn) (10 grams)

Method:

1. Pigeons will be slaughtered, dehairing, offal and clawed, washed;

Seasoning: Pigeons will be slaughtered, dehairing, offal and clawed. Wash;

2. pigeon into a pot of boiling water to blanch, fish out the bones and cut dices;

3. chicken wash, into a pot of boiling water to blanch, cut dices;

4. greens washed, put into a pot of boiling water to scald;

5. pot of chicken broth, pigeon meat dices, dices of chicken, salt, cook until the meat is cooked and rotting, thickening with a thin thickening of wet starch;

6. . add greens, sprinkle pepper, chopped green onion is ready;

Thanks