Pigeon stew Raw materials: 10 grams of mother of pearl, pear 2, pigeon 1, salt, wine, ginger moderate. Method: 1, the mother of pearl barley washed, pear peeled, core, cut into pieces, pigeon hair, viscera, washed. 2, on the flavor to add salt, wine, ginger and other seasonings together after stewing in water, cooked and eaten. Functions: nourishing the lungs to replenish energy, moistening the lungs and resolving phlegm. Indications: lung deficiency and prolonged cough, tuberculosis, emphysema and other diseases. 3" Huangshan pigeon stew (Figure) Raw materials: net pigeon 2 only 500 grams, 25 grams of ginger, rock sugar 2.5 grams, 5 grams of refined salt, 25 grams of Huangshan yam, 25 grams of wine, 25 grams of green onion knots, 750 grams of chicken broth, 10 grams of cooked chicken oil production methods: 1. will be peeled off the outer skin of the yam, washed, cut into 0.1 cm slices, let go of the pot of boiling water to dip a little scalded. 2. pigeon human abdomen (near the anus near) open a small mouth, pull out the viscera (stay gizzard, liver), wash, under the pot of boiling water, scalded, pick up and then cleaned again, placed in a soup bowl, add slices of yam, green onion knots, ginger (pat loose), refined salt, rock sugar, wine and chicken broth, with a large plate to cover the bowl of soup, steamed for about 2 hours to take out, dripping into the cooked chicken fat that is ready. Note: soup bowl with leather paper tight, to maintain the original flavor, and can shorten the steaming time, pigeon meat taste more beautiful. Flavor characteristics: Huangshan is a world-famous tourist attractions, it is located in the mountains of southern Anhui, a radius of 250 kilometers, modern literature, archaeologists Guo Moruo Huangshan for the "day one of the first mountain". Mount Huangshan is not only famous for its scenery, its specialties are also mouth-watering. Huangshan pigeon stew this famous dish. Yam nourishes yin and tonifies the kidney, pigeon meat is strong and healthy, is regarded by the local people as nourishing and prolonging the life of a good product. This dish is clear and fresh soup, pigeon meat is crispy, yam is soft and sticky, is a traditional dish in the Hui cuisine. 4" yam stew pigeon Ingredients: pigeon 1 (about 500 grams), 150 grams of yam, 3 grams of green onion, 3 grams of ginger, 4 grams of refined salt, 1 gram of monosodium glutamate. Practice: ① pigeon with a hand pinch boring to death, pull out the hair, wash, open the knife from the spine, remove the viscera and wash, put into a pot of boiling water until the water boils when fished out. ② yam peeled, cut into diamond-shaped pieces. ③ take a casserole, pour 750 grams of water, put the pigeon (breast up), put on the stove fire after boiling add yam block, scallion, ginger (pat loose), change to a small fire stew to the pigeon meat into six rotten, add salt, and pigeon turned over on the top, so that the yam underneath, continue to stew pigeon meat cooked, put monosodium glutamate can be eaten.