♪ Stuffing the pigeons ♪
By VicentaLakin
Recipe Recommendations
- Fat and tender young pigeon 2 only
- pretzel appropriate amount
- cinnamon a little
- yellow wine 350 grams
- chicken soup 2500 grams
- salt 50 grams
- sugar appropriate amount
- Li Kum Kee Bittern Juice 150 grams
- Nanmilk 15 grams
- Lee Kum Kee Steamed Fish and Soy Sauce 100 grams
- Wanzi soy sauce 20 grams
- Jiang 80 grams
- white soy sauce 80 grams
- onion 80 grams
- coriander root a little
- MSG appropriate amount
- licorice appropriate amount
- octagonal appropriate amount
- clove appropriate amount
- geranyl appropriate amount
- salty and fresh
- fried
- several hours
- senior
Steps for ♪ Stuffing the pigeons ♪
1
..the bare dove is washed, his feet cut off, placed in a steel casserole, pre-filled with spices of 1,000 grams, onions, ginger clots, and then turned to light fire for 30 minutes (burn the scent out), boiled for about 10 minutes, matured and taken out。
2
We're going to put the malt and sugar all over the pigeons, evenly. After the barley sprouts, the pigeons were tied up with iron to dry in the wind for about 4-6 hours。
3
The hot pot is put in the vegetable oil, and when it reaches 80%, the pigeons are placed inside the fence, and the iron is put in the belly of the pigeons first, then the oil continues to be poured on the pigeons' skins, to the point of yellow。
4
Doves, tails, wings, doves, two knots, three slashes, each of them six pieces, with a long waist basin, with head, tail, wings, doves, in the shape of a dove, two doves。