Pigeon slices

Method

1. 01

   Step 1

   Cut the prepared whole pigeon meat into medium slices, chop the pigeon bones into small pieces, cut the red and yellow bell peppers and ginger into diamond shapes, cut the white part of the scallions into sections, slice the garlic, and wash and chop the bok choy.

   

2. 02

   Step 2

   Marinate the pigeon meat with cornstarch water, ginger, light soy sauce, cooking wine, salt, sugar, chicken powder, and pepper for ten minutes. Marinate the pigeon bones with dry cornstarch, ginger, light soy sauce, cooking wine, salt and pepper powder, pepper, scallions, sugar, and chicken powder for ten minutes. Deep-fry the pigeon bones until cooked. Heat oil in a wok and fry the pigeon slices using a semi-frying method until cooked. Remove and set aside. Blanch the bok choy with oil, salt, sugar, and chicken powder.

   

3. 03

   Step 3

   Prepare a thickening sauce (salt, sugar, chicken powder, oyster sauce, light soy sauce, cornstarch slurry, sesame oil). Heat oil in a wok, add ginger slices, garlic slices, and scallion segments and sauté until fragrant. Add yellow and red bell peppers and a little water, bring to a boil, then add pigeon meat and bones and stir-fry briefly. Add bok choy and stir-fry again, then add the prepared thickening sauce and stir-fry a few more times. Transfer to a plate and serve.