Every year to the end of the year, a number of pigeons will be eliminated in the pigeon house at home. I eat it alone, too much, or give it away, or pickle it.

Actually, I still like to use pigeon stew, which is light and delicious. I seldom cook roast squab, which feels like a waste of ingredients. Do it once in a while, and you have to destroy it alone ~ ~ ~

Ingredients for roast pigeon with potato:

Ingredients: pigeon 550g potato 460g Accessories: cooking oil, salt, soy sauce, cumin powder, black pepper, ginger and carrot.

Illustrative steps of roast pigeon with potatoes:

1. Clean up the fresh squab.

2. Prepare potatoes and carrots.

3. Prepare soy sauce, soy sauce, black pepper, cumin powder, ginger and other seasonings.

4. Divide the squab into several small pieces for use.

5. Wash, peel and cut potatoes and carrots into small pieces; Wash ginger and slice it for later use.

6. The oil in the pot is hot and the ginger slices are sauté ed.

7. Pour the squab and stir fry.

8. Stir-fry the squab until there is no blood, add appropriate amount of salt and stir well.

9. Pour in the soy sauce and stir well.

10. Add appropriate amount of cold water and cook for 15 minutes.

1 1. Pour in potatoes and carrots.

12. Stir well and cook 15 minutes.

13. Pour in soy sauce and stir well.

14. Add cumin powder.

15. Add black pepper.

16. The cooked potato pigeon is seasoned and put into a bowl.

Tips for Homecooked Food Network:

1, cleaning up young pigeons does not need to bleed like killing chickens, just suffocate with cold water to remove hair and clean up.

2. Young pigeons are tender and easy to ripen, and it doesn't take too long.

3. Pigeons raised at home are too fat to burn and eat. It is best to match some cooking-resistant ingredients to absorb excess oil.