Sweet and spicy shredded pigeon

Sweet and spicy shredded pigeon

Raw materials for making sweet and spicy pigeon shreds:

Net pigeon meat 500g (boneless), flour 300g, chicken oil 100g, scallion 100g, canned bamboo shoots 25g, coriander stem 20g, egg white 1g, starch 10g, tomato sauce 25g, refined salt 5g, sugar 25g, cooking wine 15g, chili oil 5g, pepper noodles 3G, vinegar 15g, soybean oil 250g (actual consumption 25g), scallion 15g, ginger 10g, garlic 5g.

Processing steps of sweet and spicy pigeon shreds:

1. Peel 300g pigeon meat and cut it into thick silk; cut bamboo shoots into thin silk; wash coriander stalk and cut it into sections; peel scallion and ginger, wash and cut into long silk for use.

2. Put the coarse shredded pigeon into a bowl and stir well with monosodium glutamate, egg white and lake powder; in another bowl, put cooking wine, monosodium glutamate, sugar, 20g shredded green onion, shredded ginger and minced garlic into clear juice and set aside.

3. Wash the rind, soak it in boiling water, shred and dry. Shred the remaining 200 grams of pigeon meat, mix with salt and pepper, marinate for a while, and serve.

4. Put soybean oil in the frying spoon, heat it on the high fire until it is six hot, spoon the shredded pigeon, spread it, whiten and smooth it through, and then take it out immediately.

5. Leave a little oil in the frying spoon, pour in 300g shredded pigeon meat, shredded bamboo shoots and coriander, cook in sweet clear juice, turn it over several times, take out the spoon and put it on one side of the plate.

Characteristics of sweet and spicy pigeon shreds:

Double color and double taste, tender and fresh fragrance, Chinese and Korean Hebi.

Sweet and spicy shredded pigeon

Sweet and spicy shredded pigeon is a dish, the main ingredients are pigeon meat, Fenpi, chicken oil, etc., ingredients are scallion, canned bamboo shoots, coriander stem, etc., through the method of stir frying.

essential information

[recipe name] sweet and spicy shredded pigeon

[cuisine] Korea

[taste characteristics] double color and double taste, tender, fresh and fragrant, a combination of China and South Korea

Raw materials

Clean pigeon 500g (boneless), flour 300g, chicken oil 100g, scallion 100g, canned bamboo shoots 25g, coriander stem 20g, egg white 1g, starch 10g, tomato sauce 25g, refined salt 5g, sugar 25g, cooking wine 15g, chili oil 5g, pepper flour 3G, vinegar 15g, soybean oil 250g (actual consumption 25g), scallion 15g, ginger 10g, garlic 5g

Production process

1. Peel 300g pigeon meat and cut it into thick shreds; cut bamboo shoots into shreds; wash coriander stems and cut them into sections; peel scallions and ginger, wash them and cut them into filaments for use

2. Now, put the coarse shredded pigeon into a bowl and stir well with monosodium glutamate, egg white and lake powder; in another bowl, put cooking wine, monosodium glutamate, sugar, 20g shredded green onion, ginger and minced garlic. Mix well to make clear juice and set aside

3. Wash the rind, slice it with boiling water, and control to dry. Cut the remaining 200g pigeon meat, add salt and pepper, mix well, marinate for a while, taste and set aside

4. Put soybean oil in the frying spoon, and heat it on the high heat for six minutes. Spoon the shredded pigeon and remove it immediately

5. Add 300g shredded pigeon meat, bamboo shoots and coriander to stir fry with a little oil. Cook in sweet clear juice. Turn it over several times. Take out the spoon and put it on one side of the plate

6. Then heat the pan, add chicken oil, heat, add 10 grams of scallion, stir fry the flavor, 200 grams of pigeon meat, stir fry eight mature, add tomato sauce, chili oil, vinegar, stir fry for a moment, pour into the powder, mix well, add garlic, out of the pot, put into the other side of the plate

7. Blanch the remaining 70 grams of shredded green onion in boiling water, add sugar and vinegar, mix well, put in the middle of the plate to serve as a dish.

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