Main ingredient: pigeon chicks 400g

Accessories: Cordyceps sinensis 25g Silver Fungus (dry) 20g Lotus Seeds 20g Yam (dry) 10g Cinnamon Meat 20g

Seasoning: Ginger 5g each

Pigeon stewed with Cordyceps:

1. choose to buy a big fat pigeon, ask the seller to peel for him, such as their own, can use a strangulation method to make him suffocate. The first to put into the lotus seed, pigeon, on the ginger, and then into the Cordyceps sinensis, Chinese yam (yam), yuan meat (cinnamon), and finally into the snow fungus, injected into eighty percent of the full of boiling water, on the lid, put the pot of boiling water in the water stew for about three hours or so, the original cup end out, seasoning for use.

Chestnut pigeon

Main ingredient chestnut 100 grams, tender pigeon 1

Accessories carrot 30 grams, ginger 5 grams

Seasoning/marinade salt 8 grams, monosodium glutamate 2 grams, pepper a little bit, 10 grams of wine

Making of

(1) tender pigeon washed viscera, carrot peeled and cut into pieces, ginger peeled and sliced.

(2) boil the pot with water, when the water boils down into the pigeon, carrots to cook the blood water, fish up for use.

(3) pigeon, carrots, chestnuts, ginger, Shaoxing wine into the pot, filled with broth, with medium heat for 1 hour, and then seasoned with salt, monosodium glutamate, pepper, and then 5 minutes to boil.

Salt and pepper pigeon

1. pigeon washed, add pepper, salt, yellow wine, ginger, green onions for marinade.

2. After 20 minutes, take the pigeon out and put it into a steamer basket for 25 minutes.

3. Heat oil in a pan to 50 percent, add the steamed pigeon, deep fry until golden brown, then pull out, cut into shape and put on a plate. Serve with a small dish of salt and pepper.

FeaturesAromatic, crispy, crunchy, full of color and flavor

Steamed pigeon

FeaturesPineapple, crispy, flavorful.

Raw materials 2 pigeons, 150 grams of horseshoe meat, 10 grams of cooked ham, 25 grams of chives, 75 grams of lean meat, 1 egg white, 12 pancake skins, 150 lettuce, 1000 grams of lard (consumed 100 grams). MSG, refined salt, sesame oil each moderate.

Making process

1, the pigeon smothered, dehairing, disemboweled to remove the viscera, washed, cut off the head and tail, remove the thick bone. Pigeon meat, lean meat with a knife chopped into young velvet, with a bowl, add egg white and blend; horseshoe meat, leek cut into fine powder.

2, hot frying tripod poured lard, until the oil burned to fifty percent hot, the pigeon meat under the frying tripod fried, poured in the strainer, and then the pigeon meat under the tripod fried four, five minutes, into the horseshoe, leeks, ham end, monosodium glutamate, refined salt, sesame oil fried four, five minutes, up tripod plate. Another head, tail fried, built into a pigeon shape. On the table with the pancake skin, lettuce leaves (cut into round).