One, fried pigeon
Materials:
500 grams of pigeon 1, 1 egg; starch, breadcrumbs, soy sauce, soy sauce, sugar, salt, onion and ginger, pepper salt, peanut oil or soybean oil 250 grams.
Practice:
Breast pigeon a slaughter, remove the hair, remove the internal organs, from the spine in two, into the 100 ℃ boiling water to cook for about 10 minutes, take out and cool, put in seasoning immersion for about 1 hour. Seasoning with salt, soy sauce, sugar, wine, onion, ginger and mixed. Requirements for pigeons inside and outside 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 pigeon body skin; and then sprinkled with bread crumbs, put into the heated peanut oil frying pan, the fire can not be too strong, deep-fried to the appearance of a golden brown can be installed on the plate dipped in peppercorn salt to eat.
Pepper salt method: take 5 grams of pepper, 10 grams of salt, placed in an iron pot with a slight fire Pei drying, take out of the pounding and research fine dipping.
Two, steamed pigeon
Materials:
500 grams of pigeon 1, golden needles, fungus, mushrooms, ham, ginger, green onions, wine, salt and oil.
Methods:
Soak and rinse golden needles, fungus and mushrooms, and chop green onion and ginger. Pigeon de-feathered and gutted and washed, cut into 4 slices, add green onion, ginger, wine and salt, marinate for half an hour, put the marinated pigeon pieces in a basin, put the golden needles, fungus and shiitake mushrooms in a steamer basket with boiling water, steam for about 12~15 minutes, take it out and drizzle it with some sesame oil, then you can eat it.
Three, three boiled pigeon
Materials:
2 pigeon, green onion, ginger, sugar, wine, sesame oil, soy sauce, salt.
Practice:
Cut the pigeon into cubes and put it in a small pot together with the auxiliary ingredients (without water) and dry the soup in the pot over a slow fire.
Four, braised pigeon
Materials:
2 pigeons, green onions, ginger, soy sauce, aniseed and fennel, sesame oil and a little salt.
Practice:
Cut the pigeon into pieces, into the pot, add ginger slices, scallions, chili peppers, soy sauce, salt, water, and aniseed, burned to eighty rotten can be eaten, eaten before the drizzle of sesame oil, taste more fragrant.
Five, stewed pigeon
Materials:
500 grams of pigeon 2, 2 eggs, 250 grams of raw oil or soybean oil, soy sauce, salt, sugar, yellow wine, cornstarch, green onions, ginger, pepper.
Practice:
Slaughter 2 pigeons, remove the hair, remove the 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. Beat the 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.
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, the fried pigeon meat into the pot to stew, until the meat is soft, the original juice to collect the dry, poured on the pigeon meat can be served.
Six, crispy pigeon
Materials:
500 grams of pigeon 2, 50 grams of maltose, vinegar 5 grams, 250 grams of oil or soybean oil, 200 grams of marinade.
Marinade ingredients:
200g anise, licorice, cinnamon, cloves, green onion, ginger, wine and water.
Practice:
First, the marinade is prepared, boiled for half an hour off the fire, the pigeon into the marinade to soak for half an hour, take out and drain the water. Vinegar add malt sugar in the mix, coated in pigeon skin, to be skin air-drying into the hot frying pan fried to golden brown, while hot, hand-torn to eat, a unique flavor.
Seven, pigeon
Materials:
500 grams of pigeon 2, 100 grams of bamboo shoots, soy sauce, yellow wine, green onions, ginger, cornstarch, salt, peanut oil, and 5 mushrooms.
Practice:
Swallow 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.
Take 50 grams of peanut oil, into the iron pot hot, first into the onion, ginger and then cut into chunks of pigeon stir-fried until the meat becomes cooked, and then add bamboo shoots and mushrooms stir-fried, add a small amount of broth and then move to the casserole, to cook for half an hour over a moderate fire, the middle of the turn 2 ~ 3 times, add monosodium glutamate and a little cornstarch before eating.
Eight, baked pigeon
Materials:
500 grams of pigeon 2, 500 grams of raw oil, black pepper, cornstarch, salt, sugar, soy sauce, ketchup and onions.
How to do it:
Kill the pigeon, blow-dry it and marinate it in soy sauce for half an hour, then deep-fry it in a frying pan for 2 minutes until it turns golden brown, then leave a little oil in the pan and stir-fry the onion, which is cut into julienne strips. Then put the pigeon and other seasoning together in a pan, so that the salt, sugar, lemon juice, pepper, ketchup cooking sauce, evenly coated around the body of the pigeon.