Yes.

20 ml cooking wine, salt, monosodium glutamate, pepper, 15 g rock sugar, 10 ml soy sauce

Method:

1. Cut green onion into sections and slice ginger and red pepper.

2. After the chestnuts are soaked in boiling water, put them in the oil pan and fry them until they turn yellow, take them out and set aside.

3. Pour the pigeons into boiling water, wash off the blood foam, and drain.

4. Coat the pigeons with rice wine and fry them in oil until light red. Put it in a casserole, add the ingredients, salt, MSG, pepper, rock sugar, and soy sauce. After boiling, skim off the foam, reduce the heat to low and simmer until the chestnuts are ripe, and simmer until they are crispy.

5. Take out the chestnut pigeon and put it on a plate, use the original juice to thicken the sauce, thicken it, and pour it over the chestnut braised pigeon. Drizzle sesame oil and serve.

Value: Pigeon meat is mild in nature, nourishes qi and blood, and is an ideal food supplement.