Local Food Recommendation Officer 1. Pigeon in Honey First of all, we clean the pigeon, then put it in a bowl, add an appropriate amount of cooking wine, light soy sauce, ginger slices and green onions, and marinate for 15 minutes. Once the marinade is complete, the pigeons are removed and left to dry. Next, we prepare some honey and water and mix well in a ratio of 1:1. Put the pigeon in hot oil, fry until golden brown on both sides, then pour in the mixed honey water, cover and simmer for 5 minutes. Finally, we take out the pigeons, let them cool and cut them into small pieces and put them on a plate.
2. Astragalus wolfberry and red date pigeon soup.
First of all, we clean the pigeons, then put them in a casserole with astragalus, goji berries, red dates, add an appropriate amount of water and ginger slices. After boiling over high heat, turn to low heat and simmer for 15 hours. During the stewing process, we can add the right amount of salt and pepper to taste according to personal taste. After the stew is finished, we remove the astragalus and ginger slices, and then serve the pigeon soup.
Three, the marinated pigeon. First of all, we clean the pigeons, then put them in a pot and add an appropriate amount of water and ginger slices. Bring to a boil over high heat, reduce the heat to low and cook for 15 minutes. Then we take the pigeons out and dry them. Next, we put spices (such as star anise, cinnamon, bay leaves, etc.) into a pot and add an appropriate amount of water and light soy sauce. Bring to a boil over high heat, reduce the heat to low and cook for 10 minutes. Then we put the pigeons in the pot and continue to cook for 10 minutes. Finally, we take out the pigeons, let them cool and slice them.
4. Red mushroom pigeon soup.
First of all, we clean the pigeons, then put them in a casserole with red mushrooms, add an appropriate amount of water and ginger slices. Bring to a boil over high heat, reduce the heat to low and simmer for 30 minutes. During the stewing process, we can add the right amount of salt and pepper to taste according to personal taste. After the stew is finished, we remove the ginger slices and then serve the red mushroom pigeon soup.