How to make three cups pigeon and colorful vegetable rice

Cooking seems so simple in the eyes of many people, but when they really try to cook it themselves, they have no idea at all and simply don't know where to start. To make a good dish, method is the key. Next, I will tell you about the specific method of cooking three cups of pigeon and colorful vegetable rice.

1. Ingredients: one baby pigeon.

2.121 Ingredients: lettuce.

3.212 Ingredients: sugar, white wine, soy sauce, ginger.

4.12 Ingredients: shiitake mushrooms, carrots, lettuce, rice.

5.21 Add oil to the pan.

6. After sautéing the ginger slices, add the squab and fry for a while.

7. Add white sugar.

8.1 Pour in soy sauce.

9.2 Pour white wine on top.

10. Add half a cup of water.

11. Cover the pot and bring to a boil over high heat, then switch to medium-low heat and cook for 20 minutes.

12. Finally, cook over high heat until the sauce thickens and save the sauce in the pot for later use.

13. Wash the rice, add appropriate amount of water and cook in the rice cooker.

14. Chop the lettuce, carrots and mushrooms into small pieces.

15. Add oil to the wok and fry the carrots until fragrant.

16. Add the lettuce and mushrooms and stir-fry until soft, then season with a little salt and pepper.

17. When the water in the rice cooker dries up, pour the diced vegetables into the rice cooker and stew them together.

18. After the rice is cooked, mix it evenly with a rice spoon.

19. Place lettuce leaves on the bottom of the plate, put a bowl of rice upside down on top, and place the chopped pigeon on top.

No matter what you do, you need to work hard to improve your skills, and the same is true for cooking.