material

2 squab (slaughtered and washed);

Brine juice

80g ginger slices, 50g shallots, garlic 15g, pepper 15g, 300g soy sauce, 60g rock sugar,

1000ml water and 1 halogen bag (3 pieces of star anise, 4 pieces of fragrant leaves 1 piece, 4 pieces of clove, and dried tangerine peel 1 piece);

Vinegar water (epithelial water):

Clean water150g, white vinegar 50g, maltose 65g, Shaoxing wine10g, red vinegar 30g, and 2 slices of lemon;

working methods

1) Mix all vinegar water materials together to make vinegar water for later use; Pigeons are washed and blanched for later use.

2) Take a wok, add ginger slices, shallots, garlic and peppers, stir-fry until fragrant, then add soy sauce, rock sugar, water and marinated bread, and cook for 2 hours with low fire to make marinated juice.

3) Soak two young pigeons in the marinade of Method 2 for 20 minutes, then take them out, smear them with vinegar water of Method 1, and hang them in the shade to air dry for at least 3 hours, preferably overnight.

4) Put the air-dried squab into a hot oil pan at the temperature of 180℃ and fry it with medium-low fire until golden brown.

5) Cut the squab into four pieces and put them on a plate. Eat with salt, fruit juice or tomato juice.

... stewed pigeon soup with fresh milk

This soup is rich in flavor, smooth but not greasy, moist and nourishing. In fact, it is an excellent product for Amy's beauty and skin care, and keeps her youth forever.

material

1 naked pigeon, 750ml of boiling water, 500ml of fresh milk and 3 slices of ginger.

working methods

1) Pigeons lightly rub the skin with salt, remove the internal organs, wash and drain.

2) Pigeons, ginger slices and boiled water are all put into the earthen stew pot. Cover the pot, steam for about 2 1/2 hours, add fresh milk, stew for 20 minutes, take out, season with salt, and serve with pigeon meat and fresh milk.

feel

1) Milk should not be put early, because it will solidify if heated for a long time.

2) If you add chewing gum or American ginseng, the nourishing effect will be better.

... steamed pigeon with lotus leaves

Pigeons are young pigeons 22 to 25 days after birth. Pigeons are fresh and tender, and have the unique meat flavor of birds. As the saying goes, "One pigeon wins nine chickens". Pigeons are rich in nutrition and have always been regarded as one of the traditional nourishing foods by the world. Pigeons are more suitable for steaming in summer, among which steamed lotus leaves are the best. Lotus leaves have the effects of clearing away heat and relieving summer heat, cooling blood and removing blood stasis. Steamed chicken and steamed fish with lotus leaves are unforgettable delicacies, so are steamed pigeons.

material

2 squab, lotus leaf 1, bamboo cage1; 65438 tangerine peel +0/6, 3 seedless dates, Lycium barbarum 1 tablespoon, 20 ml peanut oil, a little chopped green onion;

condiment

Fish sauce 1 tablespoon, corn flour 1 tablespoon, salt 1/2 teaspoons, sugar 1 teaspoon, 2 teaspoons of Shaoxing wine and pepper.

working methods

1) soak tangerine peel to remove pulp and chop it; Chop red dates; Soaking Fructus Lycii in warm water; Standby;

2) Soak the lotus leaves in boiling water until they are slightly soft (leaves face down), wash them, put them in a bamboo cage (leaves face up), and sweep some oil for later use;

3) the young pigeons are slaughtered, washed and chopped; Mix seasoning, pericarpium Citri Tangerinae, fructus Jujubae and fructus Lycii, adding oil, and placing on lotus leaf;

4) Put the original cage on the steaming rack, steam it on high fire for 10 minute, then take it out and sprinkle with a little chopped green onion.

... Lando fried pigeon breast

material

1 naked pigeon, Chinese kale 200g, garlic, ginger and carrot;

Braised orchid juice

300ml of clean water, 2 teaspoons of chicken powder, 2 teaspoons of salt1/and 2 teaspoons of sugar1/;

therapy

1 tbsp soy sauce, 1/2 tsp chicken powder, 1/2 tsp sugar, 1 tsp cornflour, 1/2 tsp egg white;

condiment

Cooking wine 1 tbsp, chicken powder 1 tbsp, oyster sauce1/2 tbsp; 2 tablespoons water starch; Appropriate amount of sesame oil and pepper;

prepare

1) Cut the stem of Chinese kale into sections, cut off the head and tail with a cross knife, and soak it in clear water until it blooms.

2) Degreasing and deoiling pigeons, slicing them into pigeon breasts, putting them in a dish, marinating them with marinade 15 minutes, and then adding 1 tablespoon oil and mixing well for later use;

3) Put the simmered orchid juice into a pot, boil it over medium heat, add Landau, and when boiling again, turn to low heat and cover it for 5 minutes, and take it out for later use;

4) Heat the wok, add 4 tablespoons of oil, when the wok is heated to 40%, add pigeon breast, stir-fry until cooked, and take out the oil for later use;

5) Leave the bottom oil in the pot, heat it, add garlic, ginger flower and carrot flower, stir-fry and praise the wine; Put down the kale and pigeon breast, stir-fry a few times, add seasoning while frying, stir-fry until the juice is collected, and serve.