How to make braised pigeon, how to make braised pigeon?

Preparation of ingredients. 1 pigeon, 200 grams of soybean sprouts, appropriate amount of salt, 1 piece of ginger, a little garlic, appropriate amount of oil, a little pepper, an appropriate amount of onion, 1 red pepper.

Methodological steps. 1. Chop the pigeon into small pieces after processing and washing, wash the soybean sprouts, drain and set aside;

2. Cut the green and red onions, ginger and garlic separately and set aside;

3. Heat oil in a wok, add ginger slices and stir-fry until fragrant, then pour in the pigeon and stir-fry;

4. Then add garlic cloves and onions, stir-fry evenly, then add cooking wine, salt, dark soy sauce and stir-fry well;

5. Then add an appropriate amount of cold water along the edge of the pot, turn to low heat and simmer for half an hour after boiling;

6. When the soup is low, add soybean sprouts, fry green and red peppers until they are broken, then add pepper to taste, and put on a plate.

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1.Prepare the pigeon, soybean sprouts, ginger and garlic.

2.The pigeon is cleaned up, washed and chopped into small pieces; Wash and drain the sprouts. Cut the green and red peppers, onions, ginger and garlic separately and set aside.

3.Heat the oil in a pan, stir-fry the ginger slices, and stir-fry the pigeon.

4.Add garlic cloves and onion and stir-fry.

5.Add cooking wine and stir-fry well.

6.Add salt and dark soy sauce and stir-fry well.

7.Add an appropriate amount of cold water along the edge of the pot, bring to a boil over high heat, and simmer for 30 minutes.

8.As the soup fades away, add the soybean sprouts.

9.Add green and red peppers and stir-fry until raw; Sprinkle in pepper, mix well and serve.

The pigeon is cleaned up, washed and chopped into small pieces; Wash the bean sprouts

Drain the water. Cut the green and red peppers, onions, ginger and garlic separately and set aside.

Braised pigeon is one of the traditional famous dishes of Guangdong Province and belongs to Cantonese cuisine. The main material is the pigeon, which is characterized by crispy skin, smooth meat, tender bones and juicy. There has always been a saying that "one pigeon is better than nine chickens", the braised pigeon is crispy on the outside and tender on the inside, and most people do not let go of the bones when they eat the braised pigeon, because the pigeon that has been boiled and fried is fragrant to the bones.

Ingredients: pigeon, brine, ginger slices, green onions, chili peppers, oil <>

Crispy water: honey, rice vinegar, light soy sauce.

Brine: cinnamon, bay leaves, cloves, pepper, star anise, tangerine peel, grass fruit, licorice, monk fruit, ginger, pepper, soy sauce, rock sugar, etc., the taste of raw materials can not be particularly prominent, so the taste is particularly prominent. <>

Method: Wash the pigeon and take out the internal organs, soak in a hot bath (scalding). Prepare the brine, the brine should be done in advance, the materials can be all together, not all as much as possible, can not have one of the two flavors particularly prominent, the boiled brine is mellow, it is best to save the brine after the marinated food, put it in the refrigerator to preserve, take it out and heat it every few days, add a little spice appropriately every time the brine is cooked, and continue to save the brine after the end, so that the brine is more fragrant the more it is cooked.

Add ginger slices, chives, dried chili peppers to the brine, put in the blanched pigeon, boil for 15 minutes, then turn off the heat and soak for 40 minutes. Remove the marinated pigeon from the water to dry. Mix the crispy water.

Use a brush to brush the dried pigeon with crispy water, brush the whole body, and then leave it in a ventilated place to dry. Dry the pigeon continue to brush with a layer of crispy water, continue to dry, repeat the process, the drying process is best about 3 hours. Heat the oil in a pan and pour the oil over the pigeon with a spoon until the pigeon is golden brown.

Pigeon meat is nutritious and easy to digest. Each 100 grams of pigeon meat contains 1 gram of protein, 1 gram of fat, and the trace elements and vitamins contained in it are also relatively balanced. Traditional Chinese medicine believes that pigeon meat has a salty and flat taste, has the effect of nourishing the kidneys and invigorating qi, dispelling wind and detoxifying, and is mainly used to treat symptoms such as deficiency, thirst, long-term malaria, and intestinal wind and blood after illness; In addition, it has a significant effect on dizziness and memory loss.

1.The pigeons wash the blood and chop it into small pieces for later use.

Slice the shallots, chop the coriander into small pieces, and slice the green onions.

Finely chop the ginger and garlic and cut the dried chili pepper into sections.

After the water in the pot boils, add the pigeon and cooking wine, blanch the blood water, remove and drain the water.

Heat the oil in the wok at 5 levels, add rock sugar and stir-fry, pour in the pigeon meat and stir-fry to color.

6.Add stir-fried fragrant, ginger, garlic, green onions, dried chilies, star anise, cinnamon, bay leaves, grass fruits, and white buttons, and stir-fry to taste.

7. Add dark soy sauce and light soy sauce and stir-fry to continue coloring, add 500ml of water, cover and simmer until the meat is soft and rotten. Finally, add salt, chicken essence, shallots, and coriander and stir-fry well.

The raw materials needed for roasting pigeon are pigeon, silver sprouts, soy sauce, salt, green onion and ginger slices, dried chili shreds, peanut oil, rice vinegar, Sichuan pepper oil, cooking wine, coriander, sugar, etc. Hainan New Oriental can learn.

Suckling pigeon, silver sprouts, soy sauce, salt, green onion and ginger slices, dried chili shreds, peanut oil, rice vinegar, Sichuan pepper oil, cooking wine, coriander, sugar.

1. Wash the pigeon, chop it into small pieces, and fry it slightly in a hot oil pan.

2. Wash the silver buds and blanch them slightly.

3. Heat oil in a wok, add silver sprouts, coriander, add salt, cooking vinegar, stir-fry quickly, and put it on a plate to make a black nest shape.

4. Heat the oil in the wok, fry the green onion and ginger slices and dried chili peppers until fragrant, put in the pigeon, stir-fry for two minutes, cook the cooking wine, add soup, sugar and salt, burn until the soup is dry, pour sesame oil, and put it in the middle of the silver buds.

The first step is to prepare the pigeon, preferably fresh, because it will taste more delicious. And it is not easy to get tired, and then marinate with seasoning for half an hour according to your taste. The second step is to put oil in a hot pan, then add green onions, ginger and garlic and stir-fry until fragrant, and then add the marinated pigeon and fry until golden brown on both sides.

The third step is to submerge the pigeon with water and then simmer for 10 minutes.

Personally, I think that the method of braised pigeon is to first cut the pigeon into evenly sized pieces, then add various ingredients to marinate for a period of time, and finally put it in the pot to cook, so that the pigeon meat is not only very delicious, but also its nutritional value will not be lost.

First prepare a pigeon and some spices, then put it in a pot with an appropriate amount of salt and some spices, and simmer over low heat, so that the braised pigeon is ready.

<>1. The practice of braised pigeon.

First of all, it is necessary to choose a fresh pickpocketed pigeon, and it is best to go to the vegetable market to slaughter a live pigeon, so as to ensure freshness. Soak the pigeon in water for 20 minutes, then wash it well, remember to wash the pigeon's belly. Chop the cleaned pigeon into pieces of the right size.

First boil the pigeon meat pieces with boiling boiling sail hand water, remove and control the dry water. Then put an appropriate amount of salad oil in the vegetable pot, pour in the pigeon pieces after burning until it is eighty percent hot, stir-fry twice and put in soy sauce, then add water, salt, balsamic vinegar, five-spice powder, pepper, green onions, ginger, simmer over high heat, and then change to low heat. Finally, reduce the juice on high heat, put an appropriate amount of chicken essence to turn off the heat, and serve on a plate.

2. The meat pigeon has become one of the four major poultry (chickens, ducks, geese, and pigeons), [4] Pigeon meat is also known as the white phoenix, the meat is beautiful, nutritious, and the famous black chicken and white phoenix pills are made of black chicken and white phoenix as raw materials. It contains more minerals such as calcium, iron, copper, and vitamin A and B E than chicken, fish, beef, and mutton. Pigeon liver contains the best bile hormone, which can help the body make good use of cholesterol and prevent arteriosclerosis.

Pigeon meat is rich in pantothenic acid, which has a good effect on preventing hair loss, gray hair and premature aging. This pigeon meat is rich in chondroitin, which can increase elasticity, improve blood circulation, and speed up wound healing. Half a piece (80-100 grams) is no problem to eat every day!

Step 1Prepare the pigeon, soybean sprouts, ginger and garlic.

2.The pigeon is cleaned up, washed and chopped into small pieces; Wash and drain the sprouts. Cut the green and red peppers, onions, ginger and garlic separately and set aside.

3.Heat the oil in a pan, stir-fry the ginger slices, and stir-fry the pigeon.

4.Add garlic cloves and onion and stir-fry.

5.Add cooking wine and stir-fry well.

6.Add salt and dark soy sauce and stir-fry well.

7.Add an appropriate amount of cold water along the edge of the pot, bring to a boil over high heat, and simmer for 30 minutes.

8.As the soup fades away, add the soybean sprouts.

9.Add green and red peppers and stir-fry until raw; Sprinkle in pepper and mix well and serve.

Fry the brine pigeon until golden brown and dip it in salt when eating.

Cantonese braised pigeon complete detailed tutorial.

Ingredients: 1 pigeon, half a carrot, 1 lettuce, 6-7 green peppers, 4-5 green onions.

The braised pigeon recipe is as follows:

1. Preparation of materials - cut the pigeon into small pieces and soak it in water for about 15 minutes; Peel and cut carrots and lettuce into hob shapes; Remove the seeds from the green pepper and cut it into pieces, and cut the green onion into sections for later use.

2. Remove from the pot, add oil, then add the ingredients, green onions, ginger slices and garlic and stir-fry until the fragrance comes out.

3. Add the pigeon meat and stir-fry to turn white, then cook in cooking wine and stir-fry for about 1 minute.

4. Add carrots and stir-fry for half a minute.

5. Add pepper, light soy sauce and dark soy sauce.

6. Continue to stir-fry for about 1 minute.

7. Add the lettuce and stir-fry until browned.

8. Add warm water.

9. After the heat boils, turn to medium heat and cover the pot and simmer for 20-30 minutes, when there is a little soup left, turn on the high heat, add green peppers, green onions and salt and continue to stir-fry for a while.

10. Braised pigeon finished picture.

Braised pigeon. Material.

Suckling pigeon, a pack of marinade, green onion, ginger, cooking wine, light soy sauce, dark soy sauce, salt, honey, five-spice powder.

Method. 1.Remove the internal organs of the pigeon and wash it clean;

2.1 package of marinade, add green onion and ginger cooking wine, light soy sauce and salt, bring to a boil over high heat and cook slightly, put in the pigeon, and cook over low heat for about 20 minutes; marinate the pigeon overnight;

3.Rinse the pigeon, dry it with a hair dryer, wipe the pigeon with honey, use an appropriate amount of oil to remove the oil, the oil temperature is about 80 degrees, soak the breast meat, and constantly pour the pigeon's back with boiling oil;

4.Add salt to the five-spice powder, stir-fry it over slow heat, and it will become Huai salt as a condiment.