<h1 class = "pgc-h-arrow-right" > pickled pepper pigeon</h1>
It is a traditional local dish in Sichuan Province and belongs to the Sichuan cuisine family.
Features: salty and spicy, sweet
<h1 class= "pgc-h-arrow-right" > material preparation</h1>
Ingredients: pickled chili peppers, pigeons
< h1 class="pgc-h-arrow-right" > practice</h1>
1, suckling pigeon to the internal organs washed with salt, spices, green onions, with skin water air dry (skin water is made of Zhejiang vinegar, urgent juice, honey)
2. Pickled pepper to seed the elephant eye piece
3: Stir-fry the pickled pepper in a frying pan, cook in cooking wine, soy sauce and other spices, and simmer for 5 minutes
4: Change the knife to the boiled pigeon, then plate it and pour the juice.
<h1 class="pgc-h-arrow-right" > tips</h1>
Pigeons in 2 weeks to 3 weeks of feather growth is very fast, physical consumption, the most likely to cause the pigeon to lose weight, then if the main wing feathers and tail feathers of the pigeons are pulled out 3 to 5, can effectively reduce nutrient loss, stimulate and enhance the muscle growth of the pigeons, plucked pigeons out of the pen after the body and wings of the muscles are significantly hypertrophied, generally can gain about 10%.