Soy pigeon is a dish made with pigeon and soy sauce as the main ingredients. Remove the internal organs of the meat pigeon, wash it, and use hot water to remove the fishy smell. Add onions, ginger, sugar, soy sauce, and wine to the pigeon meat. Cook in the pot for 40 minutes, flipping at any time, remove and cut into pieces, put on a plate, drizzle with sesame oil and serve.

The specific methods are as follows:

1. Cut open the pigeons, wash them and drain them.

2. Put the pigeon in a soup pot and bring to a boil over high heat. Add ginger slices, green onions, and cooking wine, simmer over medium-low heat until cooked, and remove. Oops, I was so busy that I forgot to take this picture, but it’s not important. I’ll make it up next time I do it!

3. Apply dark soy sauce to the pigeons and massage thoroughly with your hands to make it evenly and fully absorb the color.

4. Pour oil into the wok, heat it to 80% heat, add the pigeons, fry until the skin is slightly wrinkled and take it out.

5. Pour 2 tablespoons of light soy sauce, monosodium glutamate, star anise, small pieces of rock sugar, and pigeon cooking stock into the bowl and mix thoroughly.

6. Pour the sauce in the bowl into the pot and bring to a boil until thickened. Turn to low heat and add the fried pigeons. Use a spoon to continuously spread the sauce on the pigeons to fully absorb the flavor.

Meat pigeons are also called squabs, which refer to young pigeons within 4 weeks of age. Its characteristics are: large size, rich nutrition and high medicinal value. It is a high-grade nourishing nutritional product. The meat is tender and delicious, ranking first among blood meat products. It has been determined that squab contains more than 17 kinds of amino acids, with the total amino acid as high as 53.9, and contains more than 10 trace elements and multiple vitamins.