Golden pigeon meat

Golden and silver pigeon meat method:

Raw materials for making golden pigeon meat:

Ingredient: two pigeons.

Ingredients: 250g potatoes.

Ingredients for making golden pigeon meat:

30 grams of cooking wine, 2 grams of refined salt, 15 grams of soy sauce, 50 grams of scallion, 25 grams of ginger, 1.5 kilograms of clear soup, 15 grams of chicken oil, 500 grams of peanut oil (about 50 grams), a little cinnamon, large ingredients, five spices.

Processing steps of golden and silver pigeon meat:

1. Cut from the neck, kill the pigeon, put the blood into the basin, inject hot water (the temperature is appropriate), soak for 4 minutes, stretch the feathers, wash, open the stomach, take out the five internal organs, chop off the claws, and wash with water. Wash potatoes with water, peel and cut into shreds.

2. In the frying pan, add 25 grams of peanut oil, add 25 grams of green onion, 13 grams of ginger and large ingredients, stir fry slightly, then add 1 kilogram of clear soup, add 15 grams of cooking wine, a little refined salt, soy sauce and five spices, put a life in it, boil it, skim off the foam, and stew it on low heat until it is 90% rotten.

3. In a frying pan, add 500 grams of peanut oil. When it's 70% hot, add shredded potatoes. When it's fried into yellow pine, remove the oil and place it on a plate.

4. Put the other pigeon into the soup pot, cook it, remove the bone, cut it into 2-inch long strips, 4-minute wide, put the skin down in the bowl, put the meat and wings on the meat, add 150 grams of clear soup, cooking wine, refined salt, scallion and ginger, steam them in the drawer, remove them, decant the soup, pick out the scallion and ginger, and place them on the side of potato floss, with the head and wings beside the meat.

5. Sit in a frying pan, add peanut oil and heat it to 70% of the heat. Then put in the stewed pigeon and fry it into jujube red. Take out the control oil and cut it into 2-inch long and 4-minute wide strips. Place them on the other side of the shredded potatoes, with the head and wings beside the meat.

6. Pour the original soup of steamed pigeon meat into the pot, add cooking wine and refined salt, adjust the taste, dilute the corn flour with water, pour it into the pot, hook it into sauce, pour chicken oil on it, and pour it on the steamed pigeon meat to make golden and silver pigeon meat.

Golden pigeon meat

Golden and silver pigeon meat is a delicious food. It is not only nutritious, but also has certain health care effect. It can prevent and cure many kinds of diseases. Modern medicine believes that pigeon meat can strengthen the body and kidney, vitality, brain and spirit, improve memory, reduce blood pressure, adjust blood sugar, nourish beauty, make skin white and delicate, and prolong life.

raw material

Ingredients: 250g potatoes.

Seasoning: 30g cooking wine, 2G refined salt, 15g soy sauce, 50g scallion, 25g ginger, 1.5kg clear soup, 15g chicken oil, 500g peanut oil (about 50g consumption), a little cinnamon, large ingredients and five spices.

practice

1. Cut from the neck, kill the pigeon, put the blood into the basin, inject hot water (the temperature is appropriate), soak for 4 minutes, stretch the feathers, wash, open the stomach, take out the five internal organs, chop off the claws, and wash with water. Wash potatoes with water, peel and cut into shreds.

2. In the frying pan, add 25 grams of peanut oil, add 25 grams of green onion, 13 grams of ginger and large ingredients, stir fry slightly, then add 1 kilogram of clear soup, add 15 grams of cooking wine, a little refined salt, soy sauce and five spices, put a life in it, boil it, skim off the foam, and stew it on low heat until it is 90% rotten.

3. In a frying pan, add 500 grams of peanut oil. When it's 70% hot, add shredded potatoes. When it's fried into yellow pine, remove the oil and place it on a plate.

4. Put the other pigeon into the soup pot, cook it, remove the bone, cut it into 2-inch long strips, 4-minute wide, put the skin down in the bowl, put the meat and wings on the meat, add 150 grams of clear soup, cooking wine, refined salt, scallion and ginger, steam them in the drawer, remove them, decant the soup, pick out the scallion and ginger, and place them on the side of potato floss, with the head and wings beside the meat.

5. Sit in a frying pan, add peanut oil and heat it to 70% of the heat. Then put in the stewed pigeon and fry it into jujube red. Take out the control oil and cut it into 2-inch long and 4-minute wide strips. Place them on the other side of the shredded potatoes, with the head and wings beside the meat.

6. Pour the original soup of steamed pigeon meat into the pot, add cooking wine and refined salt, adjust the taste, dilute the corn flour with water, pour it into the pot, hook it into sauce, pour chicken oil on it, and pour it on the steamed pigeon meat to make golden and silver pigeon meat.

Longitude: 104.06573486

Latitude: 30.65946198