material

Ingredients: 2 white doves, horseshoe meat150g, minced cooked ham10g, leek 25g and lean meat 75g.

Accessories: egg white 1 piece, wafer skin 12, lettuce150g, lard1000g (consumption100g),

Seasoning: balsamic vinegar, monosodium glutamate, refined salt and sesame oil.

method of work

(1) suffocate the pigeon, remove the hair, cut open the abdomen, take out the internal organs, wash, cut off the head and tail, and remove the thick bones. Chop pigeon meat and lean meat into tender velvet with a knife, put them in a bowl, and add egg white to blend. Cut horseshoe meat and leek into fine powder.

(2) Heat a frying pan and pour lard into it. When the oil is half cooked, fry the pigeon meat in an oil pan, then pour it into the strainer, then fry the pigeon meat in the pan for four or five minutes, then add water chestnut, leek, minced ham, monosodium glutamate, refined salt and sesame oil, then fry for four or five minutes, then take the pan and put it on a plate. In addition, the head and tail are fried and built into a pigeon shape. When serving, keep up with the pancake skin and raw vegetable leaves (cut into circles).

(3) Sauce dish: balsamic vinegar.