raw materials: 4 live pigeons, 15g of chicken, 5g of onion, 5g of ginger, 5g of cooking wine, 4g of refined salt, 5g of monosodium glutamate and 1g of clear chicken soup.

Production:

1. After the pigeons are slaughtered, blanch them in hot water, remove their hair and viscera, then blanch them in a boiling pot, take them out, put them in a plate, add onion, ginger, cooking wine, refined salt and monosodium glutamate, steam them until they are 7% mature, and take them out, then remove the bones and bones. Put the pigeon meat on one side of the soup bowl.

2. Chop the chicken into minced meat, add appropriate amount of water, onion and ginger, squeeze out the blood, and then pour the chicken soup into the soup bowl. After the soup is suspended, sieve and filter out the soup residue, pour it into the soup bowl containing pigeon meat, cover it, steam it in a cage, and take it out to serve.

Operation key: Pigeons should be scalded thoroughly with hot water, so that they can be brushed. Steam the pigeon juice and put it into the soup pot.

4 live young pigeons, 1g of cloud leg slices and 15g of chicken are the main ingredients of cloud leg pigeon soup.

5g of seasoning cooking wine, 2g of onion and ginger, 5g of salt, 5g of monosodium glutamate and 8g of chicken soup.

Practice (1) After the live pigeons are slaughtered, they are scalded thoroughly with hot water to remove their hair, and their internal organs are cut out, then they are put into a boiling water pot and fished out

, and the water is drained and put on a plate. (2) Add the onion, ginger and cooking wine into the dish, steam it in the drawer until it is 7% rotten, then take it out (the original juice is reserved for < P >), remove the bones (the bones are reserved), put the meat on one side of the soup bucket, and put the cloud leg slices on the other side. (3) Chop the chicken into minced chicken

, put it in a bowl, add onion, ginger and 25g of clear water, squeeze out the blood water, pour the chicken soup into a frying spoon, add the minced pigeon bone

, blood water, raw juice, salt and monosodium glutamate, filter out the soup residue, pour the clear soup into a soup bucket containing pigeon meat, and steam it in a drawer

.

the characteristic color is silvery red, the original soup is original, and the fragrance is palatable.