Salt, soy sauce, sugar, wine, onion, Jiang Mo.
Practice editing
1. Pigeons are unhaired, their internal organs are cleaned, marinated with salt, monosodium glutamate, soy sauce, chopped green onion, ginger slices and chopped green onion for 6 hours, and dried by a fan.
2, put the oil in the pot and burn it to 60% heat, put the squab and fry it on low heat.
Ingredients: 400g squab.
Seasoning: soy sauce 15g, cooking wine 15g, salt 5g, onion 50g, ginger 5g, linseed oil 5g, vegetable oil 100g, salt and pepper 10g.
Practice editing
1. pluck pigeons, wash away blood stains, dry them with a clean cloth, then sprinkle the pigeons with salt, pour soy sauce and yellow wine, marinate them with onions, ginger slices and pepper for 10 minute, then steam them in a cage and drain the water.
2. Put the lard in the hot pot. When the oil burns to smoke, add pigeons and fry until golden brown. You can take them out, chop them into prototype plates and season them with salt and pepper. .
Select pigeons, clean them, cut them into small cubes, add salt, cooking wine, monosodium glutamate and onion ginger, shred them for a while, then hang a paste made of pigeon eggs, flour and water, fry them until cooked, and dip them in pepper and salt after cooling.