Materials: fat tender pigeon (2), cinnamon (a little), licorice (a little), anise (a little), yellow wine (25 grams), green onion (165 grams), ginger (80 grams), white soy sauce (80 grams), chicken broth (2,500 grams), salt (80 grams), caramelized sugar (a little), white vinegar (a little), cloves (4 grams).

Method: I. Remove the pigeon viscera wash. Another variety of spices into the chicken broth, on the pot to burn about an hour, that is, into the white brine, and then pigeon into the white brine, that is, the cease-fire, soak to an hour and then take out. Second, with caramel, white vinegar into the original paste, coated in pigeon skin, hanging in the cool place to blow three hours, such as pigeon skin blowing dry, that is, into the raw oil pan frying to golden brown, then cut into pieces on the plate, plate side with salt and pepper that is good. The color is golden, the skin is crisp and tender, the most suitable in autumn.

Other recipes:

Baked pigeon with teriyaki sauce

Main ingredient: 1 pigeon, about 250 grams; 1 onion; 2 teaspoons each of minced green onion and garlic.　

Accessories:

Marinade: 1/2 teaspoon salt, 1 tablespoon dark soy sauce, 1/2 tablespoon rose wine, sesame oil and pepper to taste.

Thickening ingredients: (1) 1/4 cup teriyaki sauce, 1/2 cup water, 1 tablespoon each ketchup and sugar, 1/2 teaspoon salt; (2) 1 teaspoon cornstarch, 2 teaspoons water.　

How to make:

1. Wash and dry pigeon, apply marinade and marinate for half an hour, then drain.

2. Place pigeon in 1/2 cup of hot oil and cook until golden brown, then remove and cut off sides.

3, fry the onion in a frying pan, take out, then stir fry the dried onion and garlic, add the gravy (1) and bring to a boil, put the pigeon in the sauce, and then braise over medium-low heat for 15-20 minutes until it is cooked and flavorful, then take out and chop it into pieces and put it on a plate.

4, onion back to the wok, mixed into the gravy (2) ingredients buried thickening, poured on the surface of the pigeon to become.　

Remarks:

1, you can choose to fat tender pigeon cooking this dish.

2. It is better to marinate the pigeon in a rich and sweet rose wine than in Shaoxing wine or rice wine.

Yangshen stew pigeon

Materials: 2 pigeon, 200 grams of pork ribs, 2 green onions, 2 slices of ginger, 5 grams of monosodium glutamate (MSG), 5 grams of salt, 7.5 grams of ginseng, 600 grams of broth.

Methods:

1, pigeon smothered to death, hair removal, open the back to take out the viscera, cut off the head, the tip of the toes, washed with the back of the knife to knock off the foot bone, neck bone.

2, ribs chopped section. Ginger, green onion were folded flat, put into the boiling water to roll through, and then put into the pigeon flying water. Remove the pigeon, rinse with water, ginger, scallions do not need.

3, the pigeon into the stew pot, add the soup. Spare ribs on top of the pigeon, put into the steamer stew until soft (fire read), soup filtered and poured back into the stew pot. Put the ginseng into a small stewpot, add water and stew separately for 2 hours. Pick up the ribs in the pigeon bowl. Pour the slices of ginseng and soup into the pigeon cup, add monosodium glutamate, refined salt, and then into the steamer for 15 minutes, remove and serve.

Features: The soup is clear and fresh, the meat is tender and smooth, nourishing and strengthening the body.

Astragalus and berries stewed pigeon

〖Main ingredient〗: 1 pigeon, astragalus 50 grams, 50 grams of wolfberry

〖Subsidiary〗: 3 grams of ginger, 5 grams of green onion

〖Seasoning/marinade〗: 10 grams of salt, 6 grams of MSG, 10 grams of wine, 1000 grams of chicken broth

Making process

(1) pigeon washed only the original astragalus and wolfberry soaked and washed. , wolfberry soaked and washed, ginger slices, scallions cut into sections.

(2) Add water to the pot and boil, put in the wine, ginger, pigeon cooked until just cooked, fish up and spare.

(3) pigeon, astragalus, wolfberry together into a clean stew pot, add chicken broth stew for 2 hours, seasoned salt, monosodium glutamate, sprinkle green onion can be.

Pigeon with chestnut

〖Main ingredient〗: 100g of chestnut, 1 young pigeon

〖Auxiliary ingredients〗: 30g of carrot, 5g of ginger

〖Seasoning/marinade〗: 8g of salt, 2g of monosodium glutamate (MSG), pepper, 10g of shaoxing wine

Preparation

(1) young pigeon washed and cleaned viscera, peeled and cut carrots, ginger peeled and sliced. Ginger peeled and sliced.

(2) boil pot with water, when the water boils down into the pigeon, carrots to cook the blood water, fish up for use.

(3) pigeon, carrots, chestnuts, ginger, Shaoxing wine into the pot, filled with broth, with medium heat for 1 hour, and then seasoned with salt, monosodium glutamate, pepper, and then 5 minutes to boil.

Pigeon with Camphor Tea

〖Main ingredient〗: 1 pigeon,

〖Supplementary ingredient〗: 2 green onions, 8 slices of ginger

〖Seasoning/marinade〗: Seasoning a: 2 tsp salt, 1 tsp rice wine, 1/4 tsp peppercorn.

Seasoning b: 2 tsp flour, 2 tsp tea leaves, 3 tsp sugar

Making Process

(1) Wash pigeon, remove viscera, add ingredients a and 4 slices of ginger marinade for about half an hour and then boil in cold water.

(2) Boil water, ginger, green onion and pigeon for about 20 minutes, then remove and drain.

(3) Pour the ingredients of Ingredient b on the bottom of the pot, add the layer of separation, then put the pigeon, cover with a lid and smoke over high heat for about 2 minutes until yellow smoke comes out, do not open the lid and simmer for another 5 minutes, fish out the pigeon, and hang to dry for about half an hour.

(4) boiling oil pot, under the pigeon fried until golden brown can be.

Pigeon stewed with silver fungus and orange peel

〖Main ingredient〗: 2 pigeons (each weighing about 400 grams), 100 grams of white fungus, 10 grams of orange peel

〖Accessories〗: none

〖Seasoning/marinade〗: 10 grams of refined salt, 5 grams of monosodium glutamate, 2 grams of chicken essence, 750 grams of broth

Preparation process

(1) Pigeon slaughtered and cleaned, chopped into pieces, into the boiling water pot blanch for 2 minutes, rinse with water to cool, loaded into the soup bowl.

(2) hairy white fungus washed and dissected, put into the pot of boiling water blanch, also put into the soup bowl, and then put into the hairy Chenpi.

(3) pot on medium heat, under the soup boiling, add salt, monosodium glutamate, chicken essence, stir, rushed into the soup bowl, on the cage drawer with a high-flame steaming for 30 minutes, until cooked that is.

Pigeon with American ginseng

〖Main ingredient〗: 1 pigeon, 50 grams of lean meat, 15 grams of American ginseng, 10 grams of wolfberry

〖Auxiliaries〗: 2 slices of ginger, 1 liters of boiling water

〖Seasoning/marinade〗: 1 teaspoon of salt, a little bit of rock sugar

Making

(1) Pigeon slaughtered, dehairing, remove the viscera, wash, chopped;

(2) Pigeons, pigeons, pigeons and other foodstuffs. Chop;

(2) Slice the American ginseng and soak in warm water; fly the lean pork in water and cut into pieces.

(3) Mix all the ingredients, fill with boiling water, add American ginseng juice, and cook over low heat for about 40 minutes, season to taste

Grass Mushroom (Fire Quarter) Pigeon

Main Ingredients: 3 plump pigeons, 100 grams of dried grass mushrooms, 2 slices of ginger, 2 green onions, 1 red pepper, 10 grams of soy sauce, 5 grams of oil, 5 grams of monosodium glutamate (MSG), 20 grams of ham, 10 grams of sesame oil, 30 grams of wet cornstarch, 1 gram of wet rice flour, 2 tablespoons of soybean paste, 2 grams of soybean oil, 2 grams of soy sauce, 5 grams of oil, 1 gram of soy sauce. 30 grams of wet flour, 1 kilogram of second soup, 15 grams of wine, 4 grams of refined salt, 25 grams of peanut oil.

Method: 1, the pigeon slaughter clean, dry water, with a plate. Pearl oil add 15 grams of wet flour, mix well and then coated evenly on the pigeon. 2, the tripod oil, the pigeon fried to golden brown, remove. Dried straw mushrooms are cleaned, squeezed dry and put into the oil after frying, then poured into the strainer. 3, in the tripod, put ginger, green onion, straw mushrooms, pigeon, splash into the Shaoxing wine, add two soups, refined salt, soy sauce, red pepper, cover, first with martial arts fire, then with the fire heat, until the original juice of about 200 grams left, take out the pigeon chopped pieces of plate, built back to pigeon shape. Grass mushrooms around the edge of the plate, shredded red pepper into the original juice, then add monosodium glutamate, with 15 grams of wet cornstarch thickening, add sesame oil, tail oil mix well on the pigeon. Put the ham slices on the pigeon.

Features: golden color, strong flavor, tender meat.

Pigeon with honey and lemon

Ingredients: Pigeon: one (10 taels) Dried onion: 2 teaspoons Garlic: 1 teaspoon Ginger: 1 teaspoon

Lemon: half

Seasoning: Honey: 2 tablespoons Soy sauce: 2 teaspoons Light soy sauce: ? teaspoon Sesame oil: a little

Pepper: a little fresh water: one cup

Marinade: light soy sauce: 1 teaspoon Salt: ? teaspoon Soy sauce: 1.5 tablespoons Salt: ? teaspoon Sauvignon Blanc: 1 teaspoon Powder: 1 teaspoon

Method of preparation:

(1) Wash and dry pigeon, marinate with marinade for one hour.

(2) Soak pigeon in oil until golden brown.

(3) Heat a wok, add green onion, garlic and ginger until fragrant and golden brown.

(4) Put back the pigeon, lemon and seasonings and bring to a boil, simmer for about thirty minutes until smooth.

(5) pigeon chopped pieces, the juice of the ingredients in the raw flour water buried dedication, poured back to the surface of the pigeon is complete.

Cordyceps braised pigeon treatment of lumbar intervertebral disc herniation

The main mechanism of lumbar and leg pain, soreness and weakness is kidney deficiency. These symptoms are often found in patients with lumbar disc herniation who are old and weak or have a long course of the disease. Cordyceps stewed pigeon and some other medicinal recipes are not only suitable for people with soreness and pain in the lower back and knees, but also have a better effect on the symptoms of generalized fatigue, cold limbs, impotence and premature ejaculation caused by kidney deficiency.

Main ingredients: 2 pigeons, 5 grams of Cordyceps sinensis, 10 grams of Cortex Eucommiae, 10 grams of Cistanche.

Accessories: ham, mushrooms, asparagus, chicken broth at the right time.

Method: pigeon head, claw, cut into pieces, blanch in boiling water and fished out, Cordyceps washed with warm water and add a small amount of wine stewed for 1 hour; Cortex, Cistanches washed, mushrooms swollen soaked and washed, asparagus, ham slices; air pot into the pigeon pieces, ham slices, asparagus slices, mushrooms, the surface of the surface cover the Cordyceps, Cordyceps, Cistanches, and then add a small amount of clear chicken broth, salt, yellow wine to taste, on the cage steaming for 1 hour or so! Steam the pigeon for about 1 hour until the meat is crispy, then remove Cortex and Cistanches.

Use: Drink soup and eat meat.

Pigeon with salt and pepper

1. Wash the pigeon, add pepper, salt, yellow wine, ginger, green onion to marinate.

2. After 20 minutes, take out the pigeon and put it into a steamer basket to steam for 25 minutes.　

3. Start a frying pan, boil to 50 percent heat, put in the steamed pigeon, fry until golden brown when removed, cut into shape, into the plate. Serve with a small dish of salt and pepper.

〖Features〗Aromatic, crispy, crunchy, color and flavor

Pigeon flesh pork belly

Main IngredientsAuxiliary IngredientsPork belly 1... 1000g white fruit.... . 1000 grams of white fruit ... .10g pigeon .... .1 pepper .... .10 pieces of hydrated winter mushrooms ... .15g refined salt.... .10g Coix Seed Rice... .25g monosodium glutamate... .2.5g zha zi .... .20 grains of second soup... .1,000 grams of mother-of-pearl... .10g peanut oil... .25g

Cooking method

1. remove the shell of the white fruit; pepper grains with the fire charcoal sizzling incense crushed: pigeon wash, in the back of the spine open knife, remove the viscera.

2. Wash the pork belly, put people in a pot of boiling water for a long time, scrape the white membrane, open a small hole in the belly wall, put the white fruit kernel, pepper, Zazi, mother-of-pearl, coix seed rice, mushrooms, salt, pigeon in the belly, pigeon head in the small hole outside. Use watercress to tie the belly. Chinese famous medicinal flavor

3. Will be fleshed out pork belly in the soup pot, add two soup, peanut oil, people steamer about 3 hours to soft, take out. Eat seasoned essence in the soup.

Key

1. Pork belly with salt, vinegar, gently rubbed, and then rinse with water, the finished product is fragrant and not stink.

2. Pork belly resistant to cooking, wang fire gas enough to steam for more than 3 hours, before soft and tasty.

Pigeon

Materials: 500 grams of pigeon 2, 100 grams of bamboo shoots, soy sauce, soy sauce, wine, green onions, ginger, cornstarch, salt, peanut oil, and 5 mushrooms.

Processing methods: pigeon slaughtered, remove the hair and internal organs, rinse clean, cut into large pieces, add soy sauce, wine, sugar, salt, mix well soaked for half an hour. Bamboo shoots cut into rhombus, mushrooms cut into strips, standby.

Take 50 grams of peanut oil and heat it in an iron pot, put in green onion, ginger and then cut the pigeon into pieces and stir-fry until the meat is cooked, then add bamboo shoots and mushrooms and stir-fry, add a small amount of broth and then move it to a casserole dish and cook it for half an hour over a moderate fire, turning it over 2 to 3 times in the middle, and then add monosodium glutamate (MSG) and a little bit of cornstarch before eating it.

Baked pigeon

Ingredients: 2 pigeons (500g), 500g of oil, black pepper, cornstarch, salt, sugar, soy sauce, ketchup and onion.

Processing method: kill the pigeon, blow dry, inside and outside the soy sauce, marinate for half an hour, put in a frying pan and fry for 2 minutes when golden brown, leave a little oil in the pan, put in the onion cut into julienne and fry slightly. Then put the pigeon and other seasoning together in the pan, so that the salt, sugar, lemon juice, pepper, ketchup cook into a sauce, evenly coated around the pigeon body.

Steamed pigeon

Ingredients: 1 pigeon of 500 grams, golden needles, fungus, shiitake mushrooms, ham, ginger, scallions, wine, salt and oil.43

Processing method: soften and rinse the golden needles, fungus and shiitake mushrooms, and chop the scallions and ginger into minced pieces. Wash the pigeon by removing the hair and internal organs, cut it into 4 slices, add green onion, ginger, wine and salt, marinate it for half an hour, put the marinated pigeon pieces in a basin, put the golden needles, fungus and mushrooms in a steamer basket with boiling water, steam it for about 12~15 minutes, take it out and drizzle it with some sesame oil, then you can eat it.

Three pots of pigeon

Ingredients: 2 pigeons, green onions, ginger, sugar, wine, sesame oil, soy sauce, salt. n

Processing method: cut the pigeon into pieces and put them in a small pot together with the auxiliary ingredients, (without water) and cook the soup in the pot on a slow fire to dry out the soup to be served. n

The soup can be eaten when it is dry.

Braised pigeon

Ingredients: 2 pigeons, green onion, ginger, soy sauce, star anise, sesame oil and salt.

Processing method: pigeon cut into pieces, into the pot add ginger and scallion, chili, soy sauce, salt, water, and aniseed, burned to 80% rotten can be eaten, before eating, drizzled with sesame oil, taste more fragrant.

Pigeon

Materials: 2 pigeons, green onions, ginger, wine, potatoes, onions, tomatoes, curry powder, monosodium glutamate (MSG) and cornstarch

Processing method: clean pigeon, remove the head and feet and internal organs, cut into pieces and put in a pot to boil for two minutes, fish out, and then placed in the tank and then put green onions, ginger, wine, and steam over high heat until the meat is rotten and removed. Potatoes boiled and mashed into a puree standby.

Steam cooked pigeon pieces, put onions, curry powder, mashed potatoes and oil in the pot, stir fry four or five times, pour tomato sauce can

Lemon pigeon

Ingredients: pigeon 2, lemon 1, soy sauce, wine, sugar, salad oil, sesame oil

Processing methods: pigeon dehairing, wash and remove the viscera, soy sauce marinade for fifteen minutes, will be poured into a salad oil pan, pigeon in, fry until golden brown. Add wine, soup, sugar, sesame oil, lemon juice and soy sauce, slow fire for 15 minutes, put the pigeon into the dish, pour the lemon juice on the pigeon meat, the pot of juice poured on the pigeon, a unique flavor.

Fried pigeon

Materials: 500 grams of pigeon 1, 1 egg; starch, breadcrumbs, soy sauce, soy sauce, sugar, salt, green onions and ginger, pepper salt, peanut oil or soybean oil 250 grams.

Processing methods: pigeon a slaughter, dehairing, in addition to internal organs, from the back of the spine in two, into the 100 ℃ boiling water to cook for about 10 minutes, take out the cool, put in the seasoning immersed in about 1 hour. Seasoning with salt, soy sauce, sugar, wine, onion, ginger and mixed. Requirements for pigeons inside and outside can be immersed in seasoning, so in the middle of the need to turn twice, take the egg broken, plus starch mixed into a paste volts, coated in the pigeon body skin; and then sprinkled with bread crumbs, put into the heated peanut oil frying pan, the fire can not be too strong, deep-fried to the appearance of a golden brown can be installed to dip the pepper salt to eat

Pepper salt method: take 5 grams of pepper, 10 grams of salt, placed in an iron pot with a micro-fire PeiDao drying, take out the mashed Research finely dipped with.

Steamed pigeon

Materials: 2 pigeons 500 grams, 2 eggs, 250 grams of oil or soybean oil, soy sauce, salt, sugar, yellow wine, starch, green onions, ginger, pepper.

Processing methods: 2 pigeons slaughtered, dehairing, remove internal organs, each from the backbone cut in two, with the back of the knife gently hit the pigeon meat to make the meat fiber soft. Break an egg and mix the yolk with 2 tablespoons of cornstarch, spread on the pigeon meat, put it into a heated frying pan and fry it in yellow color, then take it out.

Another deep pot, put 1 bowl of boiling water, add 10 grams of sugar, 2 tablespoons of soy sauce, 2 tablespoons of wine, green onions, ginger and pepper, a little salt, put the fried pigeon meat into the pot and stew, until the meat is soft, the original juice to dry, pour on the pigeon meat to serve.

Pigeon with sour plums

Materials: 2 pigeons (350 grams, or about 9 and a half taels).

Seasoning: 300 grams of sour plums (about 8 taels), 4 level tablespoons of brown 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 and dry pigeon.

(2) Prepare seasoning.

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

(4) Cover the pigeon with plastic wrap, leave an opening for ventilation, cook in microwave oven on high heat for 10 minutes, turn to medium heat and cook for 3 minutes, then take out the pigeon and chop it into pieces for serving.

Squab casserole

Raw material: 2 squabs, 100 grams of cabbage, 100 grams of vermicelli, 100 grams of bamboo shoots.

Seasoning: 50 grams of refined oil, 10 grams of monosodium glutamate (MSG), 20 grams of chicken broth, 5 grams of ginger, 5 grams of garlic, 5 grams of green onion, 15 grams of cooking wine, 5 grams of pepper, 2500 grams of white soup.

Methods:

(1) ginger and garlic slices, green onion cut into "horse ear" shape.

(2) cabbage cut into 4 cm square pieces, vermicelli cut section, bamboo shoots into four, clean, into the casserole for use.

(3) pigeon slaughtered to remove hair and internal organs, chopped into 4 cm square block, into the soup pot boil water and fish up.

(4) frying pan on the fire, under the oil heating, put ginger and garlic slices, onions, pigeon meat, sautéed, mixed with white broth, put monosodium glutamate, chicken essence, cooking wine, pepper, boiling, cooking for 10 minutes, in addition to all the froth, poured into the casserole, on the stage can be. (Eaters according to their own preferences to choose meat and vegetable dishes and saucers

Note that at any time to increase the soup and flavor.)

Seasoned pigeon

Raw materials: pickled peppers, pigeon o

Production process: 1 pigeon gutted and washed with salt, spices, onions, air-dried with skin water (skin water is made with zhejiang vinegar, rush juice, honey)

2, pickled peppers seeded into the elephants-eye slice

3, pickled peppers into the frying pan stir-frying, cooking into the cooking wine, soy sauce, and other seasoning, stewed for 5 minutes out of the pot!

4, the burnt pigeon knife, and then plate, pouring juice can be.

Stewed pigeon astragalus wolfberry

Raw materials: astragalus 30 grams, 30 grams of wolfberry, pigeon.

Methods:

The pigeon to remove the hair and viscera clean, astragalus slices and wolfberry into the pigeon belly, into the stew pot with the right amount of water, water stew about 2 hours, drink soup meat.

Effects: After the disease to replenish the deficiency, suitable for weak qi, tiredness and fatigue.

Tianma steamed pigeon

Recipe: 12 grams of asparagus pigeon 10 grams of wine 10 grams of ginger 5 grams of scallions 10 grams of salt 5 grams of soy sauce 10 grams of chicken broth 300 milliliters

Production: 1. asparagus soaked in rice water for 3 hours, sliced; pigeon slaughtered, remove the hair, viscera and claws; ginger sliced, scallion cut flowers.

2. Put soy sauce, shaoxing wine and salt on the pigeon, put the pigeon into the steaming cup, add chicken broth, put ginger, green onion and sliced asparagus.

3. Steam the cup in a steamer basket, with the fire, the atmosphere steam about 1 hour is complete.

Eating method: 1 time a day, each time to eat half of the pigeon, drink soup and eat Tianma.

Effects: calming the liver and extinguishing wind, calming fright and submerging yang. Used for hypertension patients with hyperactivity of liver and Yang. Tianma in the formula can improve the functional state of the cerebral cortex and significantly reduce peripheral and coronary vascular resistance.

Boiled Pigeon with Lean Meat of Chinese Mountain

This dish not only supplies rich protein, but also rich in iron and vitamin B, which helps to form red blood cells. Early consumption by pregnant women can prevent the occurrence of anemia in the middle and late stages of pregnancy.

Raw materials: 100 grams of Chinese yam, 150 grams of lean pork, 1 pigeon, 25 grams of lotus seeds, 2 slices of ginger, water, salt name appropriate amount, 10 grams of green onion.

Making:

1, the Chinese yam, lotus seed rinse.

2, pigeon peeled, remove the viscera and wash, put ginger, scallion, water, put into the pot, water boiled for 3 minutes, fish out pigeon, and then take out and rinse.

3, the lean meat clean, cut into small pieces.

4, tile pot filled with water boiling, add pigeon, meat, Chinese yam, lotus seeds boil 30 minutes, change the fire and boil for another 2 hours, under the salt seasoning that is complete.

Features: rotten meat, light, delicious.

Olive stew pigeon stop my cough

250 grams of pigeon 1, 8 fresh olives, 100 grams of rock sugar, ginger and a little salt.

Practice is: first pigeon slaughtered cut and washed, fresh olives clear water and stuffed into it. Then pot filled with the right amount of water, to fierce fire will boil the water, put pigeon, olives, rock sugar, ginger. When the water rolled again, switch to a small fire stew for 2 to 3 hours, see the meat is soft and fragrant, plus a little salt flower seasoning is complete. This soup is fresh and flavorful, light and not greasy.

Simmered pigeon with fish

〖Main ingredient〗Pigeon

〖Auxiliary ingredient〗Leaf

〖Seasoning〗Cooking oil, salt, monosodium glutamate, yellow wine, soy sauce, spices

〖Practice〗

1. Clean the fish and pigeon, respectively, chopped into small pieces, with salt, monosodium glutamate, and three kinds of spices marinade.

2. Take a piece of cellophane, lay lotus leaf, add net oil, put in Yuan fish and pigeon, add frozen soup and specific aged wine, wrap it up, and then wrap lotus leaf outside and seal the mud.

3. Simmer and bake in the oven for two and a half hours.

Pigeon soup

Ingredients: a package of soup ingredients, two pigeons, 120 grams of lean meat, salt, soy sauce, water, moderate

Methods:

(1) the Qingzhengliang ingredients rinsed with water, drained

(2) pigeons, subdivided, boiled and washed; the original pieces of lean meat was washed

(3) straight tile boiler boiler water, the next, and the next, and the next, and the next, and the next, the next. The next pigeon, Qingzheng Liang and lean meat, and then rolled up to boil three hours with the fire, seasoned with salt, soy sauce

Note: Qingzheng Liang most of the readily available, consisting of the following materials: raw and cooked Job's Tears, Huai Shan three money, lotus seeds, lily, bamboo, Gorgon fruit, two money; there is a dehumidification, appetizing, phlegm, and the efficacy of the health of the lungs

Ice Sugar Pigeon Bird's Nest Soup

[Ingredients] rock sugar 60 grams, pigeon One, bird's nest 30 grams.

[Method] Moisten the bird's nest with warm water until it swells, remove the hairs. Remove the pigeon's hair and internal organs, remove the bones and cut into pieces. Put the sorted pigeon, bird's nest and rock sugar into a pot together, add enough water to boil, then simmer until the pigeon meat is rotten.

[Usage] Divide into four times, eat the meat and drink the soup.

[Efficacy] Nourishes qi and blood, tonifying beauty.

[Commentary] This beauty diet is sweet, soft, fresh and fragrant, and has a unique flavor, which can replenish qi and blood, and is a nutritious beauty diet.

Steamed pigeon legs

Raw materials: pigeon 3 (about 500 grams), Jinhua ham 100 grams, 50 grams of dried mushrooms.

Method:

1, dried mushrooms soaked and washed; pigeon slaughtered with warm water soaked through the hair, open the belly to take out the viscera, washed and drained.

2, the pigeon with mushrooms together into a bowl, add salt, monosodium glutamate, oyster sauce, sugar, white soy sauce, wine, sesame oil, lard, starch, mix well, put in a basin, flattened into the southern leg pieces, ginger, scallions on the cage steamed for 15 minutes, take out of the knife into shape on a plate is complete.

Steamed pigeon pine

Materials: 2 pigeons, 1000 grams of oil (100 grams), 20 grams of wet mushrooms, 100 grams of lean pork, 200 grams of water chestnuts, leek 15 grams, 10 grams of ham, 10 grams of vinegar, 5 grams of monosodium glutamate, pancake skin 12, 200 grams of lettuce, 2 grams of sesame oil, 5 grams of refined salt, pepper 1 gram.

Method:

(1) the first hand will be smothered pigeon death, remove the hair and open the abdomen, remove the viscera washed, with a knife to remove the thick bone, cut out the head and tail, and then and the lean meat with chopped into a meat floss to be used.

(2) the ham, mushrooms, water chestnut meat, chives are finely chopped.

(3) the pigeon meat pine first put down the oil tripod, after deep-fried, fished up and drained the oil, and then under the tripod about 4 minutes, and the ham, water chestnuts, leeks, mushrooms, seasoning down the tripod together for about 2 minutes into the dinner plate that is completed. Another head and tail fried, and then arranged into a pigeon shape on the table.

(4) Put the pancake skin, lettuce trimmed and cut into round shape (bowl size) into a small plate, and serve with a small bowl of zhejiang vinegar as a condiment.

Swine Pigeon and Red Date Rice

Basic Characteristics Nourish the liver and kidneys, strengthen the body and the mind, and prevent brain failure

Basic Ingredients 1 pigeon, 6 red dates, 3 mushrooms, 2 slices of ginger, moderate amounts of yellow wine, sugar, oyster sauce, vegetable oil, and 300 grams of rice.

Method: pigeon meat cleaned and chopped, plus accessories sauce marinade; red dates cleaned and removed the core, mushrooms softened and shredded, with the pigeon meat into the bowl, mix well; rice washed and cleaned the usual way to make rice, to be dry when the rice water will be, pigeon meat, dates, mushrooms on the surface of the rice, cover tightly simmering until cooked.

Effects: tonic liver and kidney, body and mind, prevent brain failure.

Use: 1 time per day, divided into 2 meals.

Application: suitable for liver and kidney deficiency, memory loss; healthy people eating can prevent brain failure.