Lotus Crispy Pigeon(fu rong cui pi ru ge )

How to make lotus Crispy Pigeon

Raw materials for making lotus Crispy Pigeon:

There are 2 fat and tender pigeons, weighing about 600 grams, 5 grams of malt sugar, 5 grams of coriander leaves, 5 grams of garlic, 1000 grams of peanut oil (50 grams), 5 grams of refined salt, 1 gram of monosodium glutamate, 2 grams of ginger, 3 grams of green onion, 5 grams of dry red pepper, 5 grams of rice vinegar, 10 grams of sugar, 5 grams of oyster sauce, 10 grams of sauce, 10 grams of oyster sauce, 5 grams of Meiji fresh soy sauce, 50 grams of chicken soup and 5 grams of sesame oil.

Processing steps of Furong Crispy Pigeon:

1. Chopped ginger. Cut flowers with scallion. Cut the dried pepper into small pieces. Beat the garlic petals into a mash. Mix malt sugar into juice.

2. Slaughter the pigeon, remove the hair and viscera, clean it, put it into the soup pot, take it out, dry the water, put on the malt syrup, and then hang the pigeon to dry.

3. Put oil in a frying pan and heat it to 80% heat. Add pigeons and deep fry them until they are red, crisp, fragrant and well cooked. Remove. Then cut the fried pigeon into pieces with a diameter of 3cm, and put them in the shape of pigeon on the plate, with leaves of coriander around.

4. Put the frying pan on a high heat, add the oil to 70% heat, add ginger, minced garlic, red pepper, oyster sauce, soy sauce, sugar, rice vinegar, refined salt, monosodium glutamate, chicken soup, scallion and sesame oil, bring to a boil, mix them into juice, put them into 2 small plates, and serve with pigeons.

Characteristics of Furong Crispy Pigeon:

Pigeon meat is rich in nutrition and easy to digest. It contains 22.14 grams of protein per 100 grams and only 1 gram of fat. It is a high protein and low-fat food. It also contains more trace elements and vitamins than chicken. It has the functions of nourishing kidney and Qi, dispelling wind and detoxifying. Therefore, there is a folk saying that "one pigeon is three chickens". Furong Crispy Pigeon is elaborately cooked by Feng Haiquan, a special cook of Furong Hotel, a foreign tourist hotel in Hunan Province, on the basis of the traditional famous dish "youlinzhuang chicken". After steaming, swallowing and frying, the pigeon is fragrant, crisp and delicious. In addition, 16 kinds of seasonings are used to cook the pigeon into thick juice with rich taste and unique flavor.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Fu Rong Cui Pi Ru Ge