1. Crush onion and ginger; Pick and wash the coriander.

2. Remove the coarse hair from the dried turtledove, blanch it with 70% boiling water to remove the fluff, remove the viscera from the back bone, first remove the head, wings and feet, then remove the leg bones, preserved fruit and back bone, put them all together, and marinate them with onion, ginger, cooking wine, pepper seeds, salt, sugar and monosodium glutamate for about 1 hour, and then go.

3. Boil the peanut oil, add the turtledove and its head, wings and feet, fry and take it out. When the water in the oil is dry, add the turtledove, fry it again until it is crisp and golden, pour the oil, sprinkle with pepper powder and sesame oil, turn it over a few times, pour it into a plate, cut the turtledove into strips with a width of 1.5 cm, put it into a plate, and then put the head and feet into a plate.