[flying Fowl Delicious Classic] "fried Pigeon with Radish and Green Onion"

[flying Fowl Delicious Classic] "fried Pigeon with Radish and Green Onion"

1. Defrost the frozen pigeons after they are taken out.

2. After thawing the pigeon, remove the internal organs and wash the blood.

3. Use a knife to remove half of the legs and wings of the pigeon, and then change the knife into inch pieces.

4. Add the chopped green onion, ginger, pepper powder, cooking wine, light soy sauce, and starch slurry for about 20 minutes.

5. In the process of making squab of pigeon meat, it needs to be turned twice to make it full of flavor.

6. Wash the carrots and scrape off the surface (no need to scrape the skin for organic cultivation), and cut diagonal blades.

7. Wash the scallions and cut them on an oblique blade.

8. Place the processed ingredients on the side dish for later use.

9. Pour oil in a pan, add ginger slices, and stir fragrant with low oil temperature.

10. Add carrots and cook.

11. After the carrots are cooked, take them out and put them on a plate for later use;

12. Add the prepared pigeon to the pot from the fire.

13. Use a spatula to disperse, stir-fry the squab of pigeon meat over low heat until it is mature.

14. After the pigeon is cooked, add carrots and stir fry.

15. Add enough water (if the finished dish is used for rice topping, the soup must be added enough).

16. Pour in light soy or dark soy sauce, fine salt, and simmer for a while to cook the pigeon meat.

17. After the pigeon meat is cooked, add the green onions.

18. Slightly stir fry the sauce over high heat and serve it on a plate (note: when the soup for the rice bowl is too much, it must be thickened).

19. 【Flying Poultry Delicious Classic】---Picture 1 of the finished product of "Fried Pigeon with Radish and Green Onion".

20. 【The classic of delicious fowls】---Picture 2 of the finished product of "Fried Pigeon with Radish and Green Onion".

21. [The classic of delicious fowls] --- "Fried pigeon with radish and green onion" finished edible illustration.

Tips:

Tips:

Suckling pigeons are especially suitable for people with weak kidneys, restless minds, growth of children, and physical exhaustion.

Nutritional value of carrots:

Also known as carrot, also known as golden bamboo shoots and clove radish. It is native to Central Asia Minor and was introduced to my country at the end of Yuan Dynasty.

Carrots can benefit the liver, improve eyesight, widen the intestines, invigorate the spleen, remove chancre, enhance immune function, and lower blood sugar and lipids.

The nutritional value of green onions:

Antipyretic and expectorant: the volatile oil of green onion and other effective ingredients can stimulate the sweat glands of the body and achieve the effect of sweating and heat dissipation; green onion oil stimulates the upper respiratory tract and makes sticky phlegm easy to spit out.

Promote digestion and absorption: Onions also stimulate the body's secretion of digestive juices, can invigorate the spleen and appetite, and increase appetite.

Antibacterial and antiviral: Allicin contained in green onions has obvious effects on resisting bacteria and viruses, especially for dysentery and dermatophytes.

Anti-cancer and anti-cancer: The pectin contained in chives can significantly reduce the occurrence of colon cancer and has anti-cancer effects. The allicin in the onions can also inhibit the growth of cancer cells.