Is it difficult to make roast pigeon? What should I do? One pigeon and nine chickens show the nourishing status of pigeons in people's hearts. Smoked pigeons can be said to be the most common tonic, especially suitable for people with serious illness and long illness. It is suitable for all ages. I said that making pigeons is delicious and nutritious. Most pigeons' pigeon blood is submerged in water before killing pigeons, so as to ensure that blood nutrition is not spread. As for how to do it well, I have the following three ways to eat it. Pigeon is a nutritious non-food, but it is a bit difficult to make it well, because pigeon meat has a fishy smell. If it is not processed properly, I don't like it.

Below I will share with you two delicious and nutritious pigeon recipes, which are quite homely and easy to make. Special ingredients. 2 young pigeons (about 7g), 25g of tomatoes, 15g of clean coriander, 1g of ginger slices, 1g of scallion, 25g of egg liquid, 5g of western juice, 15g of mixed juice, 2.5g of monosodium glutamate, 15g of sugar, 25g of Shaoxing wine, 1g of soy sauce, 25g of dried starch, 2g of fresh soup, etc. Wash the pigeon, wipe the pigeon body with 1 grams of Shaoxing wine and soy sauce, and marinate for 3 minutes; Wash tomatoes and cut them into round pieces. Sprinkle 2.5 grams of sugar, egg liquid and 1 grams of dry starch.

Heat the wok, add peanut oil to 5% heat, add the young pigeons for about 2 minutes until the color is rosy, drain the oil in the casserole, add ginger slices and onion segments to stir the fragrance in the wok, add the young pigeons, cook 15g of wine, add soup and monosodium glutamate, stew for about 1 minutes, add 5g of western juice, mixed juice and white sugar with low heat, or take out the young pigeons after cooking. Concentrate the raw materials in the pot to about 1 grams, add 15 grams of peanut oil and sesame oil, and push well for later use.

split each young pigeon, cut 6 pieces on each side, and put them in a dish to form a pigeon; Wash the wok, put it on medium fire, add peanut oil and heat it to 5%, fry the tomato slices until the skin is crisp, put them around the pigeons, put coriander in the middle of the tomato slices, and then pour the juice on the pigeons.