Pigeon with Western Juice [Cantonese]

Production materials:

Ingredients: 700 g for young pigeons

Accessories: tomato 250 g, 30 g,

Seasoning: sesame oil 50 g, sugar 15 g, coriander 15 g, dark soy sauce 5 g, 10 g, light soy sauce 5 g, spring onion 10 g, rice wine 25 g, monosodium glutamate 3 g, oil 40 g

Preparation Method:

1. Wash the tomatoes and cut them horizontally into 5 mm thick garden-shaped slices, a total of 12 slices;

2. Arrange the tomato slices in a dish, sprinkle 10g, glue the mixed liquid, and sprinkle with 10g of dry starch;

3. Wash the slaughtered pigeons, rub the pigeons with rice wine, soy sauce and soy sauce and marinate for about 3 minutes;

4. Heat the wok over medium heat, heat the oil to 50%, add the pigeons for about 2 minutes until the big red, pour into the fence to filter out the oil;

5. Put the pot back on the stove, add the green onion, fry until fragrant, put down the pigeon, cook 15 grams of rice wine, add 200 ml of soup, monosodium glutamate, cover, simmer over low heat for about 10 minutes;

6. Add 50 g of western juice and cover until cooked, remove the pigeons;

7. Thicken the juice in the pot to about 100 ml, add oil and sesame oil and push well, put it up and set aside;

8. Chop each pigeon into pieces and build it into the original shape of the pigeon;

9. Heat the wok over medium heat, heat the oil until 50% hot, add the tomato slices, fry until the skin is crispy, take it out, and place it around the pigeons;

10. Place the parsley in the middle of the tomato slices and drizzle the juice on the pigeons.

Production Tips:

1. If the pigeon is too old, the frying time can be extended;

2. Coriander should be disinfected, and the frying time of tomatoes should not be too long;

3. Due to the frying process, 1000 grams of oil should be prepared.

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