Materials:

500g squab 1, egg1; 250g of starch, bread crumbs, soy sauce, yellow wine, sugar, salt, onion ginger, salt and pepper, peanut oil or soybean oil.

Exercise:

Slaughter a young pigeon, unhairing and eviscerating it, splitting it in two from the back, boiling it in boiling water at 100℃ for about 10 minute, taking it out, cooling it thoroughly, and soaking it in seasoning for about 1 hour. The seasoning is made of salt, soy sauce, sugar, wine, onion and Jiang Mo. Pigeons are required to be soaked in seasoning inside and outside, so they need to be turned twice in the middle, and the eggs are scattered, mixed with starch to make a paste and smeared on the pigeon skin; Then sprinkle with bread crumbs and fry in a heated peanut oil pot. Don't be too angry. When they are fried to golden brown, they can be served in a plate dipped in pepper and salt.

Making method of salt and pepper: take 5g of pepper and salt 10g, put them in an iron pan and bake them with low fire, then take them out and grind them, then dip them in water.

Second, steamed pigeons.

Materials:

500g squab 1, lily, fungus, mushroom, ham, ginger, onion, wine, salt and oil.

Exercise:

Soak lily, auricularia auricula and shiitake mushrooms and wash them for later use. Slice onion and ginger. Pigeons are cleaned by removing hair and internal organs, cut into 4 pieces, add onion, ginger, wine and salt, and marinate for half an hour. Put the marinated pigeon pieces into a pot, put the golden needle, fungus and mushrooms into a steamer, steam with boiling water for about 12~ 15 minutes, and then take them out and pour some sesame oil on them. You can eat them.