1, the first pigeon digging out the viscera wash, put on the cutting board, from the back of the cut, and the pigeon body with a knife to the internal cavity around the bone lightly chopped a little, in order not to cut off the pigeon skin skin as appropriate.

2, the seasonings, such as soy sauce, pepper, licorice powder, cinnamon powder and chopped scallions, into a large bowl and stir well, poured into the body of the pigeon, rubbed around, marinated for five or six minutes.

3, the cooked lard dumped into the pot, with a high fire until the oil surface green smoke, and then the pigeon down to fry until golden brown.

4, fried to golden brown pigeon, sliced into a dish, take pepper and salt two dishes with, dip pigeon meat. Cuisine: Zhejiang

Features: red pepper and green onion, pigeon golden yellow, colorful, spicy and tender.

Raw materials: pigeon, dried red pepper, green onion, ginger, salt, wine, salt, monosodium glutamate and so on.

Production:

①pigeon clean, cut pieces, add wine, salt and other seasonings marinated for a few minutes.

② the impregnated pigeon fishing out and drained, into the fifty percent hot frying pan fried to golden brown out.

3) leave a little oil in the pot, add salt, ginger, garlic, green onions, dry red pepper, put the pigeon, a little stir fry can be plate.