After processing, put cold water into the pot and add Huadiao wine or white wine (the amount added depends on how much food you have, one to two pigeons are usually placed in half a small bowl) and add some cooking wine. After the water boils, take it out for about 3 minutes and then cook according to your taste. Also add cooking wine when cooking. If the food is eight times cooked, add two small spoons of Huadiao wine or white wine. In this way, the delicious food you make will not have any fishy or strange smell. (If you add Huadiao wine, you will lose the scent of flowers. If you don’t like the taste of Huadiao, just add white wine. The food will not taste like wine after it is cooked)

Recommended method:

Sauce-flavored pigeon

Ingredients

Ingredients: 500 grams of pigeon meat

Seasoning: 25 grams of peanut oil, 4 grams of salt, 2 grams of MSG, 2 grams of ginger, 5 grams of star anise, 3 grams of cinnamon, 3 grams of sesame oil 15 53 grams of sweet noodle sauce, 5 grams of shallots, 5 grams of white sugar, 2 grams of rice wine, 2 grams

How to make soy-flavored pigeons

1. Marinate the pigeon meat with refined salt, rice wine, green onions and ginger slices 1. Hours

2. Take a small box, add 500 ml of clear soup, add pigeon meat, add cinnamon and star anise, steam in a basket, take it out, let cool and chop into small walnut pieces

3. Put the wok on the fire, add peanut oil, heat until 60% hot, add chopped green onion and minced ginger and fry until fragrant, add sweet noodle sauce and stir-fry evenly, add steamed pigeon soup, add pigeon meat, white sugar, rice wine, Simmer until the juice is thick and the pigeon meat is fragrant, pour in sesame oil. Take it out of the pot and serve

Cooking Tips

1. Add seasonings to the pigeon meat and marinate it for 1 hour so that the seasonings can soak into the pigeon meat and become a complex delicacy;

2. The pigeon meat can be steamed, but it must not be steamed until it is deboned. After the pigeon is rotten and deboned, it is no longer possible to chop the pigeon into uniform walnut pieces;

3. When frying the sauce and collecting the juice, the fire should not be too high. If it is too high, it will easily overheat the pot and make the dishes taste mushy.

Nutrition effects

Pigeon meat is delicate and tender and has certain therapeutic effects. According to Hu Sihui's "Yinshan Zhengyao" of the Yuan Dynasty: "Ge" is salty, flat, non-toxic, regulates essence and replenishes qi, and relieves the poisons of various medicines.

Dish features

The bones are crispy and the meat is rotten, the sauce is rich and the aftertaste is long.