The Phoenix returns to its nest

The Phoenix returns to its nest

Introduction:

"This is the third time to make this dish. Keep up the good work."

Production steps:

Step 1: 1. Empty the pigeon and wash it. Put shredded ginger and green onion into the belly of the pigeon. Marinate with salt, cooking wine, soy sauce, onion and ginger, star anise, cinnamon and fragrant leaves for at least 30 minutes.

Step 2: 2. Dilute the maltose into maltose water, then spread the pigeon evenly with maltose water, and cook in oil pan after air drying. After the pigeons are dried, they are fried in oil pan to make golden yellow and fished out for use.

Step 3: 3. Put the fine flour into the paste screen, put it into the oil pan, fry it and take it out. Cut off the fried vermicelli, take them out and put them in the nest. Put the pigeon into the nest, cut the shredded lettuce and put it on the bottom of the nest, then sprinkle a little cucumber slices on the plate

Materials required:

Pigeon: one

Cucumber: a little (used as decoration)

Lettuce: a little (used as decoration)

Fine noodles: a handful

Fans: a little

Cooking wine: a little

Salt: a little

Soy sauce: 2 tbsp

Scallion: a slice

Ginger: cut five slices into shreds

Geranium: a little

Cinnamon: one

Star anise: two pieces

Maltose water: a small bowl

Note: the maltose water on the pigeon must be evenly smeared, and must be air dried before frying in oil pan.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and sweet