The practice of frying pigeons, how to marinate and fry pigeons delicious

1. Pluck the pigeon hair, wash off the blood, wipe the water with a clean cloth, then rub the pigeon's whole body with salt, pour soy sauce and rice wine, and then put in the Beijing onion, ginger slices, peppercorns to marinate for 10 minutes, then steam the crisp in the basket, take out and drain the soup.

2. Heat the pot and put the lard, when the oil is boiled until the smoke is green, put in the pigeon and fry it until golden brown, then you can take it out, cut it into pieces and put it on a plate, and attach salt and pepper when serving.

The method of frying pigeons, this is very simple, you put the oil in the pan and burn it until it smokes, and then you cut the pigeons and put them in the oil to fry them so that you can do it.

Hello, this pigeon, you can marinate it with salt and fry it directly in the oil pan, it is very delicious.

Put the pigeons away, put salt on them, peppercorn noodles, marinate them for 10 minutes, and then fry them in oil.

After cleaning up the pigeons, they are simply marinated and fried in a pan.

And how is the lattice method not covered in the washing, the internal organs are boiled, and then the brother used egg whites and negative face to go over us.

After the lyrics are simply cleaned with him, they are marinated with some seasonings, and then fried in oil, which is very delicious.

Pigeon supplement, for the frail postpartum population is more beneficial, eat pigeons to buy healthy live pigeons to kill and eat, now teach you how to kill pigeons.

Method steps.

1 6 Step by Step Reading.

Put the pigeon in the water and suffocate it, and it cannot be bled out.

Wait for more than a minute to struggle and relax, mouth open.

Pigeon soup can help the wound on the patient's body to heal quickly.

Boil a pot of hot water and pour it on the pigeon to remove the feathers from it.

Dissect the pigeon, remove the internal organs.

Put the pigeons in a pot and pour cold water over them.

Let's talk about fried pigeons.

1.The pigeon is dehaired, the internal organs are removed, washed, and salt and monosodium glutamate are put in.

Light soy sauce, dark soy sauce, Maggi soy sauce, minced onion, sliced ginger, shallots.

Marinate for 6 hours and blow dry with a fan.

2.Put the salad oil in the pan.

1000 grams (actual consumption of 100 grams) burned to 60% hot, put the pigeon, fry on low heat.

Nutritional efficacy. Pigeon meat is salty, flat and non-toxic; It has the effect of nourishing the liver and kidneys, can replenish qi and blood, support toxins and drain pus; It can be used for scabies, long-term illness, thirst and other symptoms. Eating it regularly can make the body strong and clear the lungs. For kidney deficiency.

It is effective for those who are weak, restless, growing up in children, and overdrawn. The bones of the pigeon are rich in chondroitin.

Regular food can increase **elasticity and improve blood circulation. Suckling pigeon meat contains more branched-chain amino acids.

and arginine, which can promote the synthesis of proteins in the body and speed up wound healing.

1. Prepare ingredients: 3 suckling pigeons; 6 slices of ginger; 6 green onion segments; a spoonful of maltose; 50 g of red vinegar; 100 grams of white vinegar; a pack of five-spice powder; 1 egg white.

2. The internal and external chains of the pigeon are washed and cleaned, and the shed slippery paws are set aside.

3. Use the pickling powder to coat the pigeon evenly inside and outside, the inner cavity can be coated with more points, if you don't know how to adjust the pickling powder, use five-spice powder, salt thirteen spices are also OK, marinate for two to three hours, ginger and onion stuffed into the pigeon.

4. Boil the boiling water, put the marinated pigeon into the water to make the water, let the skin tighten, about a minute or so, and then rinse the skin with cold water to tighten the meat and set aside.

5. Prepare crispy water, put the red and white vinegar and maltose into the pot and boil, let the maltose melt, pour in the egg whites and mix well after cooling, and evenly coat the pigeon.

6. After coating, hang it up and dry it for three hours, so that the pigeon surface can absorb the crispy water.

7. Before frying, remove the ginger and shallots from the pigeon's belly, preheat the air fryer at 180 degrees for three minutes, and then put in the pigeon, 180 degrees for 10 minutes on the reverse side and 180 degrees for 9 minutes.

Air fryer roast pigeon method:Ingredients: 2 pigeons; 1/2 scoop of dark soy sauce; 2 scoops light soy sauce; 1 tablespoon cooking wine; 1 tablespoon of oyster sauce; 1 tablespoon of sugar; 2 star anise; 4 peppercorns each; 3 slices of ginger each; 3 slices of garlic each.

Steps: 1. Remove the celery and rinse the inside with running water.

2. Wipe off the water with a paper towel and dry it.

3. Tie the green onion, slice the ginger and slice the garlic for later use.

4. Soul sauce, half a spoon of dark soy sauce, one spoonful of cooking wine, one spoonful of oyster sauce, one spoonful of sugar, two spoons of light soy sauce.

5. Paint the pigeon body.

6. Next, marinate and refrigerate for about 2 hours.

7. Put a piece of ginger at the bottom of the pigeon, a little garlic slices as the base, and a little peppercorns.

8. Stuff green onions, ginger slices, garlic slices, star anise, and a little pepper into the belly of the pigeon.

9. Brush the air fryer at 200 degrees for 10 minutes and then brush with olive oil. After brushing the oil, do it again at 200 degrees for 10 minutes.

10. The finished product is suspected of being a tomato bureau.

Stir-fried pigeon is a delicious home-cooked dish that is very simple to make and delicious and loved by a wide range of diners. Let's take a look at the home cooking of stir-fried pigeons.

First of all, 2 pigeons need to be prepared, they need to be washed, the entrails and heads removed. Then put some minced ginger and garlic along with salt and pepper in the belly of the pigeon and marinate them for about 15 minutes.

Next, you need to prepare some accessories, including minced ginger and shallots, soy sauce, cooking wine, white pepper, sugar and salt. Mix these ingredients together to make a sauce for later use.

Next, heat some oil in a pan, put the pigeon in the pan and fry it until golden brown, then remove and drain the oil.

Then add the minced green onion and ginger to stir-fry, stir-fry the fragrance, add the sauce, stir-fry evenly, and finally add some water, and then put the fried pigeon into the pot, add an appropriate amount of water, boil for about 20 minutes, and dry the soup.

The stir-fried pigeon is delicious and simple, and the pigeon meat is tender and has an excellent taste. If you want to taste this dish, you can try it by following the steps above, and I'm sure you can make a good taste too!