The ingredients are as follows: squab 1, yam 100g, wolfberry fruit 20, codonopsis pilosula 2, black dates (with stones) 6, salt 4g, onion 1, ginger 3, cooking wine 15g, and appropriate amount of water.

The specific method is as follows: wash yam, slice it, wash Lycium barbarum, Codonopsis pilosula and Jujube for later use, wash squab, put it into casserole, add appropriate amount of water, boil, skim off foam, then add cooking wine, onion and ginger, then add Lycium barbarum, Jujube and Codonopsis pilosula, bring to a boil with high fire, reduce the fire to about 1 hour, add yam, and cook until yam is soft and rotten.

No.2 roasted pigeon

The ingredients are as follows: 1 pigeon, 5g of oil, 3g of salt, 3g of cooking wine, 3g of oyster sauce, 5g of ginger and 3g of sugar.

The specific methods are as follows: wash the pigeons, use kitchen paper to absorb water, add salt to taste, add ginger slices, seal them with plastic wrap, marinate them in the refrigerator for more than 2 hours, take them out, use a barbecue fork, pour the juice of the marinated pigeons on the pigeons, put them in the oven, set the fire to 200 degrees, and after 30 minutes, the pigeons will be cooked. Just take out the barbecue fork!

No.3 crackling squab

The ingredients are as follows: 2 young pigeons, 2 shallots, 3 slices of ginger, a little salt, 4 tablespoons of soy sauce, 2 slices of star anise, a little pepper, liquor 1 soup, and 2 slices of shrimp 12.

The specific method is as follows: dry the killed pigeons, enlarge the bowl, mix with chopped green onion, ginger and star anise with wine and soy sauce for pickling 1 hour, heat the pot, put in oil (appropriate amount), add pigeons when the heat is seven minutes, fry for about 2 minutes with low fire, and take them out of the colander for use. When the fried oil becomes hot again, spoon the oil onto the pigeons in the colander.

Steamed pigeon with no.4 ham

The ingredients are as follows: pigeon meat 1, ham 1, salt 1 spoon, 2 onions, ginger 1, cooking wine 1 spoon.

The specific methods are as follows: wash pigeons, dry water, slice ham, slice ginger, and tie 1 root onion; Sprinkle a layer of salt evenly on the squab, pour some cooking wine evenly on the squab, spread ham slices evenly on the squab, put ginger slices and onion knots, move into the pressure cooker, boil, turn to low heat and steam for about 20 minutes (it takes more than 40 minutes for an ordinary steamer), then take it out, pick off the onion ginger and sprinkle some chopped green onion!