How to make pigeon meat delicious, how to make pigeon meat delicious

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

The preparation of the crispy roasted pigeon is as follows:Ingredients: 2 pigeons, half a lemon, 1 tablespoon cooking wine, 2 tablespoons oyster sauce, 1 tablespoon honey, 2 tablespoons light soy sauce, an appropriate amount of salt, 2 slices of ginger, an appropriate amount of rosemary.

Steps: 1. Prepare the seasoning first.

2. Defrost the pigeon in advance, pour in all the seasonings, add 2 slices of lemon, ginger and rosemary.

3. Rub and massage with your hands to let the seasoning soak into the meat. Put it in a plastic bag and refrigerate it for 1 night.

4. Stuff a little spice such as rosemary into the belly of the marinated pigeon.

5. In order to make it look good to bake, use a toothpick to fix the neck.

6. Wrap the tin foil macro pants bag or wrap it, preheat the oven in advance, raise the heat at 200 degrees, and bake for 20 minutes.

7. After baking, take it out and tear the tin foil, put it on the baking tray again, and brush with a layer of the ingredients from the previous pickled pigeon.

8. Re-adjust the temperature of the oven, change to the upper tube air baking fork, 180 degrees, and continue to bake for 15-20 minutes, during which pay attention to coloring.

9. Finished products. <>

The best way to make pigeon meat is braised it. Ingredients: 1 pigeon.

Excipients: 10 grams of ginger, 5 grams of shallots, 2 tablespoons of braised soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 10 grams of rock sugar, 1 tablespoon of peanut oil.

1. Heat the pot, add the ginger slices and shallots, and burst the fragrance.

2. Put the pigeon in the pot and fry it repeatedly for a while.

3. Pour in 2 tablespoons of green onion and ginger cooking wine, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce and 2 tablespoons of teriyaki soy sauce.

4. Finally, put rock sugar in the pot.

5. Pick out the shallots, continue to turn the pigeon repeatedly for a while, turn the heat down, cover the lid, burn the pigeon until the pigeon is completely cooked, the juice is about ninety percent dry and turn off the fire, and the delicious red surplus roasted pigeon is ready.

The method of pigeon meat is:Ingredients: 2 pigeon meat, appropriate amount of salt, 1 piece of ginger, appropriate amount of jujube (fresh). Auxiliary materials: appropriate amount of salt, 1 piece of ginger, appropriate amount of jujube (fresh).

1. The pigeon is dehaired, washed, and cleaned.

2. Slice the ginger and put the pigeon into pieces and put it in a wok.

3. Add water.

4. Bring the fire to a boil.

5. When the soup is boiling, use a spoon to remove the foam on the surface.

6. Slowly stew over low heat for about an hour.

The steps to make pigeon meat delicious are:

1. Prepare the relevant ingredients, then wash the pigeon and chop it into pieces, add the raw milk, light soy sauce and corn starch, mix well, and marinate for 10 minutes. Heat oil in a wok and add the pigeon pieces to stir until fragrant.

2. Stir until the pigeon meat shrinks, and both sides are yellow. Stir the ginger and garlic sprouts in another pot until fragrant. Add the fragrant pigeon meat, pour in Cantonese rice wine, and stir-fry the pigeon meat. After the fragrant pigeon meat, add the chestnuts and stir-fry for a while.

3. Transfer to the casserole, add 1 bowl of water, and then add the barbecued pork sauce. Then adjust the cong chaqing, mix well with oyster sauce, bring to a boil, cover and simmer on low heat for 15-20 minutes. Simmer until the soup is thick and the pigeon meat is soft.