1. One pigeon, cut it and wash it for later use
2. Wash the ingredients, cut the pigeon into pieces, slice the ginger, and cut the green onion into sections for later use
3. Put the ginger and shallots in the pan with hot oil and fry until fragrant. Add the pigeons and stir-fry the water, not too dry
4. The fried pigeons are ready for use (the pigeons that have been fried first, the cooked porridge is particularly fragrant)
5. Rice + appropriate amount of underwater pot, boil, add the fried pigeon, ginger slices and continue to cook
6. Add scallion, salt, chicken essence, and light soy sauce to color before turning off the heat.
Tips:Do not fry the pigeons too dry, just fry them slightly to get the fragrance.\nDon’t put too much light soy sauce, the main thing is that the color is good, but the taste is also good.
