[Ingredients/Seasoning]

4 pigeons, 2 green onions, 3 slices of ginger, 2 star anise, l tablespoon of wine, 4 tablespoons of soy sauce, 12 slices of dried shrimp, a pinch of pepper salt.

[Preparation]

1) Dry the pigeons, put them in a large bowl, and marinate them in chopped green onion, ginger, star anise, wine and soy sauce for about 1 hour.

②Heat the pan, the oil (preferably more), to seven hot, put the pigeon, frying about 2 minutes on low heat, spoon out standby.

③The oil will be burned to very hot, use a spoon to scoop the oil to the leakage spoon in the pigeon body pouring several times.

④Slice each pigeon into 4 pieces while it is still hot (cut the head off first, then cut it in half, and then slice it in half horizontally), arrange them in a large dish, and pile the crispy shrimp slices in the center to be ready for deep-frying.

Simmered pigeon

Raw materials:

1. Main ingredients: 2 red-beaked gulls, 50 grams of green beans and rice, 50 grams of carrots.

2. Seasonings: cooking wine, salt, monosodium glutamate, sugar, soy sauce, scallion, ginger, vegetarian oil.

Methods:

1. The red-billed gulls smothered to death, remove the hair, viscera, decapitate the head, feet and claws, clean and chopped, put in a pot, add starch, fine salt and mix well. Carrots scrape the skin clean and cut small pieces.

2. Put the oil in the pot, burn to 60% hot, the gull meat block under the oil frying for about 2 minutes, fish out and drain the oil. The pot to stay in the oil, put onions, ginger stir-fry, into the green beans rice, carrots, slightly stir-fry, into the gull block, wine,

Salt, monosodium glutamate, soy sauce, sugar and the right amount of water, cover the lid of the pot, simmering until the gulls rotten, out of the pot that is to become.

Sour plum pigeon

Materials:

2 pigeons (350 grams, or about 9 ? taels).

Seasoning:

300 grams of sour plums (about 8 taels), 4 level tablespoons of yellow sugar, 3 tablespoons of margarine, 2 and a half tablespoons of dark soy sauce, 1 tablespoon each of rose wine, ginger juice, and minced garlic

.

Cooking steps:

(1) Wash the pigeon and dry it well.

(2) Prepare seasoning.

(3) Marinate the pigeon with the seasoning for about 30 minutes.

(4) Cover the pigeon with plastic wrap, leaving an opening for ventilation. Cook in microwave oven on high heat for 10 minutes, then on medium heat for 3 minutes, then remove the pigeon and serve on a plate.

Steamed pigeon with angelica and astragalus

Ingredients: 1, 1 pigeon 2, angelica, astragalus, wolfberry, wine, ginger, sesame oil 1 spoon, salt.

How to make:

1. Wash the pigeon with hot water and mix with salt.

2. Put angelica, astragalus and wolfberry into a bowl and fill it with boiling water to make the aroma come out.

3, 1, 2 items into the steaming bowl, add wine, ginger, sesame oil, and injected into the water immersed in pigeon meat to the extent that into the pot steaming, steam on high heat for 1 hour, change the small fire can be steamed for half an hour.

Pigeon stew:

Color and aroma: this dish taste fresh, nourishing Yin tonic lung effect.

Main ingredient: pigeon 2 (each weighing about 400 grams)

Accessories: 100 grams of white fungus, 10 grams of water-whipped peel, 10 grams of salt, 5 grams of monosodium glutamate, 2 grams of chicken essence, 750 grams of soup.

Production:

1), pigeon slaughtered and washed, chopped into pieces, into the pot of boiling water blanch for 2 minutes, rinse with water to cool, loaded into the soup bowl;

2), the water white fungus washed dissected, into the pot of boiling water blanch, and also into the soup bowl, and then into the hairy chen dermis;

3), the pot placed on the medium heat, the next broth boiled, add refined salt, monosodium glutamate, Chicken essence, stir well, rushed into the bowl of soup, on the cage drawer with a high-fire steam 30 minutes, until cooked that is.

Three silk fried pigeon pine

Color and aroma: pigeon pine tender, three silk color and lustre of each, each other, the entrance tender;

Main ingredient: pigeon breast 450 grams

Supplementary ingredients: 20 grams of egg white, 25 grams of green onion, 5 grams of red pepper, 25 grams of soy sauce melon, 20 grams of ginger, 5 grams of salt, 25 grams of wine, 15 grams of dry starch, sesame oil, 20 grams, 20 grams of soy sauce, 5 grams of sugar, 15 grams of water starch, 3 grams of vinegar, 500 grams of peanut oil (75 grams of oil consumption)

Making:

1) pigeon breast meat into the water soak bleach blood, fished out and drained, cut into rice grains, put into a bowl, add salt, wine, egg white, dry starch and mix well sizing, and then put into the sesame oil and mix well;

2) frying pan on the heat of the fire. hot, put the oil burned to 40% hot (about 100 ℃), into the pigeon pine paddle oil, to be browned when the oil;

3) frying pan on the fire, put the oil, put the ingredients into the wire stir fry, and then put into the wine, soy sauce, sugar boiling, thickening with cornstarch, into the pigeon meat pine, cooking vinegar, dripping sesame oil, turn the pan into a plate that is completed.

Soft fried white pigeon

Color and aroma: golden color, crispy skin, tender, peppery flavor, and has the benefit of qi and spleen, nourishing the kidney to quench the thirst of the efficacy of the

Main ingredient: pigeon 250 grams

Supplementary ingredients: 50 grams of Chinese yam, eggs, 500 grams of vegetable oil, 10 grams of cooking wine, 10 grams of soy sauce, monosodium glutamate (MSG) 0.5 grams of peppercorns 3 grams of salt 4 grams of soybean flour 25 grams

There is no other way to make this dish, but it's a good idea. 25 grams

Production:

1) the pigeon meat washed and peeled, grafted into a cruciform knife, cut into pieces of cm square, in a bowl, with wine, soy sauce, MSG chest good;

2) and then egg white with Chinese yam powder, soybean flour into a paste; will be marinated pigeon meat with egg white soybean flour paste mix well;

3) oil burned to 60% hot (150 ℃) when the heat off, one by one, put the paste good

3) oil heating to 60% hot (150 ℃) from the fire, one by one into the paste good pigeon meat pieces, frying with a spoon to turn, so that the heat is uniform; to be condensed paste after fishing cut off the corner of the fork;

4) frying pan on the fire, to be the temperature of the oil rises, pigeon meat under the pan and then fry again, fried to golden brown when fishing, draining the oil on a plate, sprinkle with pepper salt into the.

Steamed pigeon

Color and flavor: fragrant, crisp, beautiful

Main ingredients: pigeon 2

Accessories: 150 grams of horseshoe meat, 10 grams of cooked ham, 25 grams of leeks, 75 grams of lean meat, egg white 1, 12 pancake skin, lettuce 150, 1000 grams of lard (100 grams of exhaustion), monosodium glutamate, fine salt, sesame oil, each in appropriate

Making:

What:

When the oil temperature rises, the pigeon is fried golden brown, drained and served on the plate. >

Production:

1) the pigeon smothered to death, dehairing, disemboweled to take out the viscera, washed, cut off the head and tail, remove the thick bone;

2) pigeon meat, lean meat with a knife into a young velvet, with a bowl, add the egg whites and reconcile the horseshoe meat, leeks and cut into fine minced;

3) hot frying tripod poured into the lard, when the oil burned to fifty percent hot, the pigeon meat under the oil tripod frying, and then poured in the Strainer, then pigeon meat under the tripod fried four, five minutes, into the horseshoe, leek, ham, MSG, salt, sesame oil fried four, five minutes, up tripod plate;

4) another head, tail fried, built into pigeon shape; on the table with a thin pie crust, lettuce leaves (cut into a round). Sauce dish: balsamic vinegar.

Four Treasures Pigeon Soup

Main ingredient: net pigeon

Accessories: lotus seeds, cinnamon meat, wolfberries, jujubes

Seasoning: salt, cooking wine, chicken essence, pepper, chicken broth, green onions, ginger

Practice:

1. net pigeon cleaned and cut into small pieces, put into the boiling water pot blanch through the fish, wash away the blood standby;

2. Lotus seeds, cinnamon respectively, into a bowl, add water to steam on the cage. Wolfberries, small dates, wash, scallions cut into segments, ginger slices spare;

3. blanched pigeon meat into the soup pot, and then into the lotus seeds, cinnamon meat, wolfberries, jujubes, injected into the broth, into the scallion segments, ginger slices, cooking wine, salt, pepper, on the cage steamed for 40 minutes, take out and pick up the scallions, ginger not to be, will be on the table on the soup pot can be.

Features: soup fresh flavor, pigeon meat soft, nutritious.