Loose pigeon(liu ge song )

Loose pigeon

Raw materials for making loose pigeon:

250 grams of pigeon meat, 75 grams of winter bamboo shoots, 2 pieces of Shuifa mushroom, 160 grams of ground chestnut, 1 egg white, 85 grams of green onion, 20 grams of yellow rice wine, a little salt, water chestnut powder and clear soup.

Steps of making loose pigeon

1. Cut the pigeon meat into small cubes, mix it in the brine mixed with salt and wine, then mix it in the protein mixed well, and then mix it with water chestnut powder.

2. Open a warm lard (500g) pot, put the pigeon meat into the pot, pull it, pour in the colander, and filter the oil.

3. Cut the bamboo shoots, mushrooms and chestnuts into small pieces, stir fry them in the crude oil pan with the green onion, then thin the clear soup with salt and water chestnut powder, thicken them in the pan, and then add the small pieces of pigeon meat, stir fry them quickly.

Loose pigeon

Liugesong is a famous traditional local dish in Fujian Province. First cut the pigeon meat into small cubes, put it into the brine mixed with salt and wine, mix it, then put it into the protein mixed well, and mix it with water chestnut powder. Heat lard (500g) in a pan, put pigeon meat in the pan, pull it, pour in the colander, and drain the oil. Cut the bamboo shoots, mushrooms and chestnuts into small pieces, stir fry them in the crude oil pan with scallions, then thin the clear soup with salt and water chestnut powder, thicken them in the pan, put in the small pieces of pigeon meat, and stir fry them quickly.

Raw materials

Pigeon meat (250g), winter bamboo shoots (75g), water mushroom (2 pieces), ground chestnut (160g), egg white (1 piece), green onion (85g), rice wine (20g), salt, water chestnut powder, clear soup (a little).

Production process

1、 Cut the pigeon meat into small cubes, mix it in the brine mixed with salt and wine, then mix it in the protein mixed well, and mix it with water chestnut powder.

2、 Heat lard (500g) in a pan, put pigeon meat in the pan, pull it, pour in the colander, and drain the oil.

3、 Cut the bamboo shoots, mushrooms and chestnuts into small pieces, stir fry them in the crude oil pan with scallions, then thin the clear soup with salt and water chestnut powder, thicken them in the pan, put in the small pieces of pigeon meat, and stir fry them quickly.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Liu Ge Song