Raw materials: pigeon, minced garlic, ginger slices, refined salt, fish sauce, white sugar and Shaoxing wine.

Practice: Wash the squab, blanch it in boiling water, take it out and drain it for later use. Put the casserole on the fire, add oil and heat it, first saute ginger and garlic, add water, add fish sauce, sugar, Shaoxing wine and refined salt to boil, then add squab and cook it with low fire, take it out and cut it into pieces, and serve it on a plate.

Stewed pigeon with mushrooms

Ingredients: 2 young pigeons, water-soaked mushrooms100g, clear soup100g, refined salt, cooking wine, onion slices and ginger slices.

Practice: unhairing young pigeons, taking out their internal organs, washing them, scalding them in boiling water and taking them out. Wash the mushrooms. Put the pigeon into the pot, add clear soup, add mushrooms, onions, ginger and cooking wine, bring to a boil with high fire, remove the froth, and stew with low fire for about 1 hour. When the pigeon meat is crisp and rotten, add refined salt to taste.

Stewed pigeon

Raw materials: squab, shallots, mushrooms, medlar, jujube, salt, ginger and water.

Practice: Pigeons are soaked in water 10 minute, washed with running water, washed with mushrooms, soaked in water for 20 minutes, washed with Lycium barbarum, soaked in water for 10 minute. Put clear water into the casserole at one time, add pigeons, add onion and ginger, boil the soup with high fire, add mushrooms and medlar, and turn to low heat for stewing. After stewing for 50 minutes, increase the jujube, continue stewing for 30 minutes, and add appropriate amount of salt before eating.