How to make pigeon with garlic and herbs

Most young people nowadays are very lazy and always use being busy as an excuse to go out to eat. Although the food outside may be "delicious", various chronic diseases will follow in the long run, which is really not worth it. Now follow me to learn how to make vanilla garlic pigeon, you will definitely like it.

1. Choose frozen pigeon weighing about 400g, remove the internal organs and wash away the blood after freezing.

2. Wash the pigeon and cut it into inch-long pieces with a knife.

3. Wash the carrots and cut them into dice with a knife.

4. Wash and peel the potatoes, then cut them into inch-long pieces with a knife.

5. Put the processed ingredients into a stainless steel container.

6. Add chopped green onion, ginger, fine salt, cooking wine, light soy sauce, and spicy powder. (Note: Never add MSG or chemical seasonings to ingredients that are cooked at high temperatures!)

7. Mix the ingredients thoroughly and marinate for about 10 minutes.

8. After the ingredients are marinated, add appropriate amount of dry starch and mix well so that each piece of food is coated with starch slurry. (Note: If there is too much water before coating, pour it out appropriately)

9. Soak the garlic leaves in clean water, wash them, and cut them into small pieces about 1 cm in size.

10. Soak the coriander in clean water, wash it, and cut it into small pieces of about 1 cm.

11. Peel the garlic and cut it into small pieces.

12. Place the processed ingredients on a side dish and set aside.

13. Choose a pot of appropriate size and add peanut oil into the pot. The amount of oil should be enough to cover 2/3 of the pigeon pieces.

14. When the oil temperature is heated to about 150 degrees, add the processed squab, potatoes and carrot cubes.

15. The oil temperature should be kept basically constant during frying, and stir-fry with a spatula in time to allow the starch that penetrates into the meat to solidify and the starch layer on the surface to solidify evenly, thereby locking the moisture in the pigeon meat and allowing the tender pigeon meat to be stewed in high-temperature heat exchange.

16. Fry the ingredients until they are 80% cooked and place them on a plate for later use.

17. After cleaning the wok, pour oil into the wok and add peppercorns to boil out the fragrant oil.

18. Add the processed minced garlic.

19. Stir-fry over low heat until the garlic is fragrant.

20. When the garlic aroma is strong and the color is slightly yellow, add the fried pigeon, potatoes and carrots.

21. Use a spatula to stir-fry continuously so that the garlic oil, garlic grains and garlic aroma are evenly spread throughout the ingredients.

22. Add the processed garlic leaves and small pieces of coriander.

23. Stir-fry lightly with a spatula until the coriander aroma comes out, then remove from the pan and serve.

24. [Autumn and Winter Green Shield]---Dry Pot "Vanilla Garlic Pigeon" finished product picture 1.

25. [Autumn and Winter Green Shield]---Dry Pot "Vanilla Garlic Pigeon" finished product picture 2.

26. [Autumn and Winter Green Shield]---Dry Pot "Vanilla Garlic Pigeon" finished product picture three.

27. [Autumn and Winter Green Shield]---Dry pot "Vanilla Garlic Pigeon" finished edible picture.

Have you been eating only the food cooked by your mother since you were a child? Do you feel that you have not fulfilled your filial duties? It doesn’t matter. After seeing how to make the Vanilla Garlic Pigeon recipe, you can now go to the kitchen, do some research, and then make the best dish to honor them.