How to cook white pigeon to make it delicious, the process of cooking and what ingredients are neede

Stewed pigeon soup.

Ingredients: 1 pigeon, 2-3 shiitake mushrooms, 3 fungus, half a yam, 5-8 red dates, a little wolfberry, ginger, green onion, cooking wine.

Method 1, pour boiling water, add a little cooking wine to the water, put the pigeon in, remove the blood and foam, remove it, and set aside;

2. Heat the water in the casserole until boiling, add ginger slices, green onions, red dates, mushrooms, pigeons, turn to low heat and simmer for 1 and a half hours;

After half an hour, add wolfberries and fungus, and simmer for another 20 minutes;

4. Peel the yam, cut it into pieces, simmer for 20 minutes, until the yam is crispy, add salt to taste.

Mustard meat pigeon. Ingredients: 1 net meat pigeon, 75 grams of mustard greens, 50 grams of red pepper, 15 grams of cooking wine, green onion and ginger juice, 1 gram of refined salt and monosodium glutamate, 3 grams of chicken essence, 2 grams of vinegar, 10 grams of wet starch, 500 grams of soup, 30 grams of oil.

Method 1: Slice the mustard greens and red peppers. Chop the meat pigeon. Soak mustard greens in warm water to remove the salty taste.

2. Put the pigeon pieces into a pot of boiling water and blanch the blood stains. Put soup, cooking wine, green onion and ginger juice, chicken essence in the pot, and burn the meat pigeon until it is seven ripe.

3. Add the mustard slices and cook until the soup is thick.

4. Put in chili flakes, refined salt, vinegar and monosodium glutamate and burn them slightly, thicken them with wet starch, pour in bright oil, and serve on a plate.

Oil-drenched pigeons. Ingredients: about 500 grams of 2 vegetable pigeons, 30 grams of green onion knots and ginger pieces, 15 grams of Shao wine, 3 grams of star anise and cinnamon, 5 grams of refined salt, 5 grams of sugar, 15 grams of soy sauce, 1 gram of pepper, 1 gram of monosodium glutamate, 25 grams of pepper oil and sesame oil, and 900 grams of lard.

Method 1, put the pigeon into the water, add 5 grams of Shao wine, 10 grams of green onion knots, 10 grams of ginger pieces (crushed) soaked for about 20 minutes, drain the blood water, wipe the water on the body, put it in the container, add the remaining green onion knots, ginger (slices), refined salt, Shao wine, star anise, cinnamon pickled into taste.

2. Fry the pigeon into the hot lard, when the oil temperature is hot, the oil pan is fried about 3 minutes from the fire, and then put the oil pan on the fire, burn it nine percent hot, pour the oil on the pigeon with a hand spoon, and let it cool after frying.

3. Chop the pigeon into strips about 1 cm wide and 3 cm long, and put them into the plate according to the original shape. Add the remaining seasoning to the wok and stir-fry, pour it on the pigeon.

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1. Prepare a pigeon, mushrooms, red dates, wolfberries, and a small section of green onions.

2. When the pigeon soup is stewed, the pigeon and the mushrooms and red dates are stewed together to drink, the most nutritious, the pigeon needs to be prepared when doing it, and it has been slaughtered and cleaned in advance, the prepared mushrooms should be soaked in water in advance, washed and cut into pieces after soaking, and the red dates should also be washed in advance, and an appropriate amount of wolfberry ginger slices, green onions, cooking wine and edible salt and other ingredients should be prepared.

3. Prepare a clean casserole, put the processed pigeons directly into the casserole, put cold water to heat and boil, and then put the cut mushrooms, prepared red dates and wolfberries into the pot together, put in the green onion and ginger slices, and then put in enough water, boil a small amount of cooking wine together with high heat, continue to cook for an hour, cook until the pigeon in the pot is chaotic, and put edible salt to taste after the meat is soft and rotten.

1. Prepare a pigeon, mushrooms, red dates, wolfberries, and a small section of green onions.

2. When the pigeon soup is stewed, the pigeon and the mushroom and the red date are stewed together to drink, the most nutritious, the pigeon needs to be prepared when doing it, and it has been slaughtered and cleaned in advance, the prepared mushroom should be soaked in water in advance, washed and cut into pieces after soaking, and the red dates should also be washed in advance, in addition, an appropriate amount of wolfberry ginger slices, green onions, cooking wine and edible salt and other ingredients should be prepared.

3. Prepare a clean casserole, put the processed pigeons directly into the casserole, put cold water to heat and boil, and then put the cut mushrooms, prepared red dates and wolfberries into the pot together, put in the green onion and ginger mess congratulatory tablets, and then put in enough water, boil a small amount of cooking wine together with high heat, continue to cook for an hour, cook until the pigeon in the pot, and put edible salt to taste after the meat is soft and rotten.

You can make stewed pigeon soup as follows:

1. Ingredients: 1 pigeon, 2-3 shiitake mushrooms, 3 fungus, half a yam, 5-8 red dates, a little wolfberry, ginger, green onion, cooking wine.

2. Pour boiling water, add a little cooking wine to the water, put the pigeon in, remove the blood and foam, remove it, and set aside;

3. Heat the water in the casserole until boiling, add ginger slices, green onions, red dates, mushrooms, pigeons, and simmer for 1 and a half hours;

After half an hour, add wolfberries and fungus, and simmer for another 20 minutes;

5. Peel the yam, cut it into pieces, simmer for 20 minutes on low heat, until the yam is crispy, add salt to taste, and touch it.

1. Raw materials: 1 pigeon (about 350 grams), bags of fresh ginkgo seeds, salt, cooking wine, pepper, ginger, green onions, monosodium glutamate, chicken essence, fresh soup, refined oil.

2. Slaughter the pigeon, simmer the hair, remove the internal organs and claws, clean it, and cut it into pieces: wash the old ginger, crush it and set aside; Wash the green onions. Take the white green onion and cut it into sections.

3. Put the pot on the fire, burn the refined oil until it is hot, put the pigeon pieces, cooking wine, ginger, green onion and fry slightly, mix with fresh soup, add salt and pepper, boil until boiling, skim off the foam with a spoon, move to low heat, and burn until nine are ripe. Pick out the ginger and green onions, put the fresh ginkgo nuts, use high heat instead, burn until the pigeon meat is soft, collect the juice until it is thick, put the monosodium glutamate, chicken essence, flip the pot and evenly, put it on the plate, and serve it on the table.

Traditional Chinese medicine believes that pigeon meat has the effects of nourishing the liver and strengthening the kidneys, invigorating qi and blood, strengthening the brain and replenishing the spirit, clearing heat and detoxifying, and quenching thirst, so there is a saying that "one pigeon is better than nine chickens". So don't underestimate such a small pot of soup, it's the ninth power of nutrition. It has a large tonic function.

Ingredients: Ingredients. Pigeons: 1 pigeon.

Method, pigeon please the hawker clean up (it is best to suffocate the pigeon, do not cut the neck and bleed), and accessories (pigeon liver, pigeon stomach, pigeon heart) together into boiling water to blanch (blanched pigeon stewed, the skin is smooth and not easy to break), scoop up the cold water and shower.

Rinse the pepper root with the dates, stuff it into the pigeon's belly with the pigeon attachment, and sprinkle with salt.

Cover the steaming bowl with a steaming lid (if there is no bowl lid, cover it with a layer of plastic wrap), put it in a pressure cooker, close the lid, and simmer over medium heat for about 20 minutes. (The time is for reference only, and the time is determined according to the fire power of your own kitchen cooker.) ）

Precautions for the end of the pot.

It is advisable to eat 10-15 grams of pepper root at a time, pepper root can not be eaten directly, but drink its soup, pepper root can also be washed and stewed again in soup.

【Mushroom and wolfberry pigeon soup】Ingredients: one pigeon, three shiitake mushrooms, a handful of wolfberries, two jujubes, ten slices of American ginseng, ginger, salt, cooking wine.

Method 1Wash the pigeon and cut it into pieces (it is okay to stew without cutting the whole one)2Add water to the pot, bring to a boil, pour the washed and cut pigeons into the pot and blanch them, remove the blood, add 5ml of cooking wine to wake up, skim off the foam and remove it.

3.Put the blanched pigeon in a clay pot, and put the ginger, shiitake mushrooms, goji berries, jujube and American ginseng in the clay pot. Add 5ml of water to the pot, cover the pot and simmer for 3 hours.

4.Served out, the delicious and fragrant pigeon soup is ready.

Delicious and nutritious pigeon soup with bamboo tubes, which can only be eaten in the wild.

2. Tie the chives into knots, cook them with the pigeon, and put the ginger slices together in a clay pot.

3. Bring to a boil over high heat, add shiitake mushrooms, red dates, and Chinese herbal medicines, and simmer over medium-low heat for an hour and a half.

4. Peel and cut the yam into sections, put it in the pot with the wolfberry, continue to simmer for half an hour, and add salt.

Ingredient breakdown. 2 pigeons, 5 red dates, 2 tablespoons wolfberry, 10 round meat, 1 small handful of tea tree mushrooms, 6 codonopsis, 4-5 slices of Huaishan, 4 slices of astragalus.

Steps: 1. Boil hot water in the pot, pour in 1 teaspoon of white wine, boil the pigeon in the pot until the bleeding foam, pour out the water, and wash the pigeon.

1. Pigeon soup: Prepare the ingredients as follows: 1 pigeon, 100 grams of Chinese yam, 20 wolfberries, 2 codonopsis, 6 black dates (with pits), 4 grams of salt, 1 green onion, 3 slices of ginger, 15 grams of cooking wine, and an appropriate amount of water.

The specific method is as follows: wash the yam, slice, wash and set aside wolfberry, codonopsis, and black dates, wash the pigeon and put it in a casserole, add an appropriate amount of water, boil, skim the foam, and then add cooking wine, green onions, ginger, and then put in wolfberry, black dates, and codonopsis, boil over high heat, turn to low heat and boil for about 1 hour, add yam, boil until the yam is soft and rotten, and put salt to taste and then get out of the pot!

2. Roast pigeon: Prepare the following ingredients: 1 pigeon, 5 grams of oil, 3 grams of salt, 3 grams of cooking wine, 3 grams of oyster sauce, 5 grams of ginger, 3 grams of sugar.

The specific method is as follows: wash the pigeons, use kitchen paper to absorb the water brother Changfen, add salt seasoning, add ginger slices, seal it with plastic wrap, put it in the refrigerator to marinate for more than 2 hours, take it out, use a barbecue fork, pour the juice of the pickled pigeon on the pigeon, put it in the oven, set the fire up and down 200 degrees, the time is 30 minutes, after 30 minutes, the pigeon is cooked, take out the baking fork!

3. Crispy pigeon: Prepare the ingredients as follows: 2 pigeons, 2 green onions, 3 slices of ginger, a little salt, 4 tablespoons of soy sauce, 2 star anise, a little Sichuan pepper, 1 soup of white wine, 12 slices of shrimp slices.

The specific method is as follows: wipe the killed pigeon dust dry, enlarge the bowl, mix and marinate with crushed green onions, ginger and star anise and wine, soy sauce for about 1 hour, heat the pan, add oil (Yiduo), to seven minutes of heat, put in the pigeon, fry it over low heat for about 2 minutes, take out the colander and set aside, then burn the frying oil to very hot, use the spoon to scoop the oil to the pigeon in the colander and pour it all over, cut each into 4 pieces while it is hot (first cut off the head, then cut it in half, and then cut it into two), arranged in the large dish, Stack the crispy shrimp chips in the middle.