Stir-fried Pigeon
by A touch of coffee in summer
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Cut the pigeon into pieces, use cooking wine soy sauce, salt, onion, ginger, shredded and marinate for half an hour
2. Put the oil in the pan and heat it in a small fire, add the green onion, ginger, garlic, pepper, star anise, and dry chili, and fry for a more aromatic flavor.
3. Then add 6 tablespoons of millet and pepper Pixian bean paste, fry the red oil and add the marinated pigeon
4. Stir fry until the color changes, add light soy sauce and dark soy sauce with oyster sauce salt, add some sugar to make it fresh, and finally add a large can of beer to pass the pigeons
5. Flip frequently in the middle, it will be out of the pot after half an hour
6. Finally, add some sesame seeds after serving. The soup is richer and more delicious when dipped in steamed buns.
