(1) materials: 500 grams of pigeon 1, 1 egg; starch, breadcrumbs, soy sauce, butter, sugar, salt, green onions and ginger, pepper salt, peanut oil or soybean oil 250 grams.

(2) pigeon a slaughter, remove the hair, remove the viscera, from the spine in two, into the 100 ℃ boiling water for about 10 minutes, take out cool, put in the seasoning immersion for about 1 hour.

(3) The seasoning is mixed with salt, soy sauce, sugar, wine, green onion and ginger.

(4) require pigeons inside and outside the body can be immersed in seasoning, so in the middle of the need to turn twice, take the egg broken, add starch mixed into a paste volts, coated in the pigeon body skin.

(5) and then sprinkled with breadcrumbs, put into the heated peanut oil frying pan, the fire can not be too strong, deep-fried until the appearance of a golden brown can be mounted on the plate dipped in peppercorn salt to eat.

(6) pepper salt method: take 5 grams of pepper, 10 grams of salt, placed in an iron pot with a slight fire Pei drying, removed from the pounding and research fine dipping.

2, stewed pigeon

(1) materials: 500 grams of pigeon 2, 2 eggs, 250 grams of raw oil or soybean oil, soy sauce, salt, sugar, yellow wine, starch, green onions, ginger, pepper.

(2) 2 pigeons slaughtered, dehairing, remove internal organs, each from the back of the spine cut in two, with the back of the knife gently hit the pigeon meat to make the meat fiber soft.

(3) Break an egg and mix the yolk with 2 tablespoons of cornstarch, spread on the pigeon meat, put it into a heated frying pan and fry it until it turns yellow, then take it out.

(4) another deep pot, put 1 bowl of boiling water, add 10 grams of sugar, 2 tablespoons of soy sauce, 2 tablespoons of wine, green onions and ginger and pepper, a little salt, will be fried pigeon meat into the pot to stew, until the meat is soft, the original juice to dry, can be eaten poured over the pigeon meat.

3, crispy pigeon

(1) materials: 500 grams of pigeon 2, 50 grams of maltose, vinegar 5 grams, 250 grams of raw oil or soybean oil, 200 grams of marinade.

(2) 200 grams of star anise, licorice, cinnamon, cloves, green onions, ginger, wine and water.

(3) first marinade with good, boil half an hour off the fire, the pigeon into the brine soaked for half an hour, removed from the water.

(4) vinegar add malt sugar in the mix, coated in pigeon skin, until the skin air-drying into the hot frying pan fried to golden brown, while hot, hand-torn to eat, a unique flavor.

4, pigeon

(1) materials: 500 grams of pigeon 2, 100 grams of bamboo shoots, soy sauce, yellow wine, green onions, ginger, cornstarch, salt, peanut oil, and mushrooms 5.

(2) pigeon slaughtered, remove the hair and internal organs, rinse clean, cut into large pieces, add soy sauce, wine, sugar, salt, mix well soaked for half an hour. Bamboo shoots cut into rhombus, mushrooms cut into strips, standby.

(3) take 50 grams of peanut oil, into the iron skillet hot, first into the onion, ginger and then cut into pieces of pigeon stir-fried until the meat becomes cooked, and then add the bamboo shoots and mushrooms stir-fried, add a small amount of broth and then moved to the casserole, cooked over moderate heat for half an hour, the middle of the flip 2 ~ 3 times, add monosodium glutamate and a little cornstarch before eating.