Braised pigeon: take a month old fat tender pigeon several, slaughtered hair, peeled off the belly miscellaneous, into the soy sauce, cumin, ginger, star anise and other condiments prepared material soup, impregnated for about 20 minutes, fished out of the cool dry. Pan set on high heat, deep-fried pigeon to the outside of crispy tender inside when fish out.

Peanut oil, sugar, boiled into red, add soy sauce, slightly cooked, put the soup (water), pigeon into the soup to diffuse over the pigeon body as appropriate, on the addition of green onions, ginger, peppercorns, salt, 15 minutes or so, out of the pot on the plate. The original soup plus powder moderate, yellow wine, pepper oil, boiled into a paste poured into the plate, you can serve.

Pigeon meat is nutritious and easy to digest. Each 100 grams of pigeon meat containing 22.14 grams of protein, 1 gram of fat, containing trace elements and vitamins are also relatively balanced. According to Chinese medicine, pigeon meat is salty and flat, with nourishing the kidney and Qi, wind detoxification effect, the main treatment of illness after the deficiency, thirst, long malaria, intestinal wind and blood; in addition, the dizziness and fatigue, memory loss has a significant therapeutic effect.