Hello everyone, I am chef Wang Junjie, today to share with you a pigeon different approach, raw fried pigeon special cuisine, taste is very different, we all know that pigeon meat is delicious, nutritious, his method is also diverse, you can do braised pigeon, spicy pigeon, crispy pigeon and pigeon soup and so on.
When buying pigeons in the market, try to say good to the traders. Do not slaughter and bleed, drown in the water, and then wash the hair, use scissors to cut the nails, change the knife into a block, not too big, many friends know that the correct way to slaughter pigeons is to drown in the water, to ensure that his nutrition is not lost to the greatest extent. And today we use the method of raw stir-frying without boiling water, but the oil is directly fried.
The chopped pigeons are cleaned with water, control the moisture reserve, heat the pan with cold oil, add a little oil, add a little oil, sauté the pigeon meat, stir-fry, fry the water vapor, pour out the control of the water, this step is very critical, quickly heat the pigeon meat, lock the water and nutrients.
Once again, the hot pot of cold oil, add the onion ginger garlic to burst the aroma, add the fried pigeon meat, add two star anise, a pinch of peppercorns, stir-fry slowly over low heat, do not heat, fry out the aroma and pot gas, cook into half a spoon of cooking wine, then slowly fry for about three minutes, add ingredients, drizzle into the sesame oil and shallot oil to get out of the pot and plate, delicious ready.
Raw fried pigeons must choose pigeons, if it is an old pigeon, you have to add the right amount of water simmering for a while, not blanching water but oil is not pickled, completely ensure that the nutrition of the pigeons is not lost, you can try to do it, absolute special food.