Wild pigeons are most nutritious when eaten stewed.

The common ways to cook wild pigeons include frying, stir-frying, stewing, etc. Stir-frying and frying will destroy the activity of the protein, but stewing will not, and can retain the nutrients of the pigeon to the greatest extent. Yam stew Wild pigeon tastes good. Here is how to make wild pigeon stewed with yam:

Ingredients

One pigeon; one penny for ginger cubes; three liang of yam; one penny and three cents for refined salt; green onions 1 cent for MSG; 1 cent for MSG

Production process

1. Suffocate the pigeon by squeezing it with your hands, remove the hair, wash it, make an incision on the back, take out the internal organs, wash them and put them in the Boil in a pot of boiling water until the water boils again and take it out. Peel the yam and cut into diamond-shaped pieces. 2. Take a casserole, pour one pound and a half of water into it, put in the pigeon (breast side up), put it on the fire to boil, then add yam cubes, green onions, and ginger cubes (beat them loose), then simmer over low heat until When the pigeon meat is 60% rotten, add refined salt, turn the pigeon on top so that the yam is on the bottom, continue to stew until the pigeon meat is cooked and rotten, add MSG and serve.

Wild pigeon soup with cloud legs: Main ingredients: young pigeon (300g) auxiliary ingredients: rapeseed (50g) chicken (50g) seasoning: salt (2g) pepper (1g) green onion (3 g) Starch (corn) (10g) Method: 1. Slaughter the pigeons, remove the feathers, internal organs and feet, and wash them; 2. Boil the pigeons in a boiling water pot, remove the bones and cut into cubes; 3. Wash the chicken 4. Wash the rapeseed and blanch it in a boiling water pot; 5. Add chicken soup to the pot, add diced pigeon meat, diced chicken meat, and salt, and cook until the meat is cooked. Thicken the gravy with wet starch; 6. Add the rapeseed, sprinkle with pepper, and minced green onion;

Use a casserole and add some chicken, Codonopsis pilosula, angelica root, salt, pepper, and old ginger. Let it simmer for a long time. When the soup becomes milky white, add some chicken powder and less MSG. After all, these things are very cheap and easy to buy