Crispy Pigeon
by Nanchong New Oriental Cooking School
Favorite
Difficulty
Easy
Time
5m
Serving
1
Crispy pigeon
1. Wash in a pot under cold water and cook pigeons.
2. Stir-fry the spice for making pigeons, add water, add the pigeons, and boil them in the soup first.
3. Put it in a pressure cooker and stew, use white vinegar, red vinegar, and maltose to make juice and pour it on the stewed pigeon.
4. Then deep fry in the frying pan until golden brown, make dipping sauce, green pepper, garlic, vinegar and other seasoning, sprinkle some sesame seeds.
