Ingredients: 600 grams of young pigeons

Seasoning: 5 grams of salt, 5 grams of pepper, 5 grams of starch (bava beans), 5 grams of chili (red, sharp, dry), 10 grams of cooking wine, 15 grams of star anise 3 Grams of sesame oil 10 grams of cinnamon 5 grams of soy sauce 15 grams of fennel seeds [cumin seeds] 2 grams of white sugar 5 grams of shallots 5 grams of lard (refined) 50 grams of ginger 15 grams of each appropriate amount

Fried spiced pigeon Method:

1. Suffocate the pigeon, dry the hair, make a small opening between the anus and the abdomen, take out the internal organs and wash them;

2. Cut the pigeon’s wings and feet Plate them together, bend the head and neck and insert a drill under the left pigeon's wing;

3. Pour boiling water under the pigeon for a while, pick it up and wipe it dry with a clean cloth, apply soy sauce while it is hot and set aside;

4. Place the wok on medium heat, heat it up, ladle in the lard, when it is 70% hot, add the pigeons and fry until golden brown, remove and drain;

5. Fry the cinnamon sticks , star anise, licorice, fennel seeds, etc. are wrapped in clean cloth, placed in a sand bowl with a bamboo mat, then put in the pigeons, add soy sauce, white sugar, refined salt, cooking wine, onion sections, ginger pieces, broth, dry red wine pepper, etc.;

6. Cover the sand pot and place it on the charcoal stove, simmer over low heat until crispy, take out the pigeons and put them on a plate, then use a knife to cut them into pieces and place them on the plate. , ready to serve.