Stewed pigeon soup

Ingredients 1 pigeon lean meat honeysuckle mushrooms dried bamboo shoots Ingredients 2 (seasoning) wine ginger salt goji scallions

Stewed pigeon soup practice buy pigeon cleaned and put in boiling water blanch a little bit, you can remove the impurities and part of the fishy flavor lean meat cleaned and cut into pieces as above blanch beforehand soaked mushrooms and dried bamboo shoots pigeon transferred to a pressure cooker into the ginger slices, mushrooms and dried bamboo shoots also into the pressure cooker pouring wine and added to the pressure cooker start high heat to the pressure cooker sound of puffing, then the fire for 15 minutes. Ginger slices put the mushrooms and dried bamboo shoots into the pressure cooker pour in the cooking wine add the lean meat and start to high heat until the pressure cooker makes a puffing sound and then the medium heat for 15 minutes. Then transfer to the ceramic pot into the honeysuckle and wolfberries in a small fire slowly simmer for 20 minutes can be. Finally, add salt to taste Quickly stir-fried pigeon

Materials pigeon 1 green pepper 1 garlic 4-5 cloves onion moderate onion segment moderate ginger moderate pepper moderate pepper moderate pepper moderate perilla moderate flavor 2-3 spoons salt half a small spoon sugar a little oyster sauce a little rice vinegar a little

Quickly stir-fried pigeon practice Pigeon handed over to the owner of the stalls to cut into pieces. Personally, I reserved half of the wings to make a stew of pigeon with wormwood flowers (salt, chicken essence, white pepper). Wash the pigeon meat with clean water. Boil water to blanch to remove blood and debris (personally recommend blanching longer, not easy to cook at home in a pot of stir fry). Put the right amount of cooking wine, a little salt to grasp the spare sauce preparation: taste fresh (soy sauce), oyster sauce, salt, sugar, rice vinegar, mix into a bowl of juice. Hot oil, pepper burst incense, under the onion, garlic, ginger, scallion segments, millet pepper stir fry, into the green pepper stir fry. Under the pigeon, stir-fry a few times, into the sauce, add the right amount of water to juice, sprinkle white sesame seeds, a little dish braised pigeon

With pigeon

Braised pigeon practice pigeon washed, onion, ginger and red pepper frying pan, stir frying pigeon into the wine, soy sauce, sugar Stir-fry add boiling water did not exceed the pigeon, boiled, change to a small fire for 30 minutes, add salt for seasoning, high-fire juicing, dish roasted pigeon

When the pigeon is not in the water, it will be a good time to cook. During the period if the marinade can not be completely submerged pigeon, need to turn two to three times, so that the pigeon all over the body can be flavored to take the honey, lemon juice and soy sauce appropriate amount, mixed and evenly smeared in the pigeon body, a little dry can be smeared again. Place tinfoil on the bottom to avoid oil dripping directly onto the bottom plate during baking. Preheat oven to 180 degrees Celsius. Wrap tinfoil around the bones where the bones stick out easily and bake in the preheated oven for about 20 minutes, until the skin of the pigeons is crispy and coated. In the middle of the take out flip, and then brush pure honey small fried pigeon

Ingredients pigeon 1 (+4 pigeon guts) fresh vine pepper a handful (no if you use dry pepper instead) 100 grams of white celery pickled peppers 4 ginger 1 piece of one-headed garlic 1 small green onion 3 cooking oil 30 grams of wine 50 grams of salt 1 grams of soya sauce 15 grams of sugar 5 grams of oyster sauce 10 grams

Small fried pigeon practice ready! All basic ingredients, cleaned. Pigeon chopped into small pieces of 3 cm square, pigeon hybrids into the right size, add wine marinated 10 minutes in advance. Cut white celery and green onion into pieces, and slice ginger and garlic separately. Cut the pepper into diagonal pieces with scissors. Do not cut on the cutting board, so as to retain most of the soaking foot juice. Heat the oil in a wok and add the pigeon meat and stir-fry. Once the oil is up to temperature, drizzle the white wine along the sides of the pan, light the fire and quickly cover the pan with a lid and simmer for 3 minutes. Uncover the pan and add the side dishes. Make a sauce with the soy sauce and salt, sugar and oyster sauce and drizzle in. Stir-fry well to taste the saltiness, reduce the sauce slightly and serve. Ham Steamed Pigeon

With Ingredients Pigeon 1 ham 1 piece ginger 1 slice scallion 2 salt wine

Ham Steamed Pigeon Practice Pigeon clean, dry water, evenly spread layer of salt on the body of the pigeon (taste) ham slices, slices of ginger, scallion 1 knot in the pigeon evenly drizzled with a bit of wine on the ham slices evenly spread in the body of the pigeon, put the ginger slices, scallion knot into the pressure cooker in the high heat to boil turned Steam on low heat for about 20 minutes (ordinary steamer takes about 40 minutes or more), steam well out, pick off the onion and ginger, and then sprinkle some chopped scallions can be

Acacia Gum Casserole Pigeon

Ingredients Pigeon 1 branch Acacia Gum 1 slice red dates moderate amount of Astragalus a little bit of Codonopsis ginseng a little Lycium Chinchilla a little bit Ginger a little bit of salt

Acacia Gum Casserole Pigeon Practice first prepare all the ingredients, pigeon cleaned clean and cut into 4 pieces of flying water standby. The first thing you need to do is to get rid of all the stuff you've got. The above ingredients together into the pot, injected into the water boiled 2 hours put a little salt off the fire,