When it comes to cooking with pigeons, everyone knows that it is a tonic, a good medicinal diet, a good postoperative health care product, and an ideal nutritious food for the physically weak. It nourishes yin and qi, moistens and nourishes the lungs, clears away heat and toxic materials, promotes fluid production and moistens dryness, and has many effects. No wonder there is a folk saying that "one pigeon wins nine chickens". Pigeon meat and blood are rich in vitamins and nutrients such as protein, so it is not suitable for bloodletting. Generally, it is drowned or killed before slaughter, and then slaughtered, which greatly retains its nutrients, but the color is slightly darker and the finished product is slightly worse. ? What's next? Let me share some pigeon practices.

(1) In our local area, it is very delicious to roll pigeon dregs with small cakes, which also greatly preserves its nutrition. It's delicious: cut the pigeon's back with a knife, remove the big bone in the middle, chop the pigeon into small pieces, and then chop it into meat (the smaller the better, one pigeon is too small, usually at least two). Heat oil in the pan, then add minced onion and ginger, and stir-fry the pigeon meat until it is burnt. Add cooking wine, salt and chicken essence, a little soy sauce and soy sauce, and spiced powder, and continue to stir fry. This is a kungfu lecture. Stir-fry until the pigeon meat is dehydrated and no longer sticks together, and it feels crisp. Sprinkle minced onion and coriander into a pot and put them on a plate.

(2) Yam pigeon soup: chop the pigeon into small pieces, blanch the pigeon in a pot, take it out and put it in a soup pot, add onion slices, ginger slices, cooking wine, salt and chicken essence, then add enough water and stew for about half an hour. Cut the yam into pieces, add a little red dates and citron, and continue to stew for 15 minutes, then stew for a few minutes, which is nutritious.

(3) Spicy squab: Chop squab into small pieces (which can be smaller), soak it in clear water for half an hour, thoroughly wash it, put it in a basin, mix in salt wine and chicken essence, and add egg white starch for sizing. Heat the oil in the pot to 70% heat, add the pigeon pieces, keep them on medium heat, turn them constantly after setting, fry until the pigeon pieces are golden and crisp, and take out the oil control. Heat oil in a pot, add a handful of pepper and twice as much dried pepper, stir fry until fragrant, pour in pigeon pieces, add salt (appropriate amount) and sugar to stir fry until the chicken essence is quickly stirred evenly, and sprinkle with white sesame seeds.