The Famous Fried Spring Pigeon

The fried spring pigeon is a famous special product of Guangdong Province. The finished product is the whole pigeon. Its skin is golden and the meat is crisp and sweet. It is a rare delicacy at the banquet and is popular with compatriots in Hong Kong and Macao and overseas Chinese.

Pigeon meat is salty, mild and nontoxic; it has the function of nourishing liver and kidney, nourishing qi and blood, supporting poison and discharging pus.

Fried pigeon can be used to treat acne, chronic disease and thirst. Eat often can make the body strong, Qingfei Shun Qi. It is effective for those with kidney deficiency, weak body, restless mind, children’s growth and physical overdraft. The bone of pigeon is rich in chondroitin, which can increase skin elasticity and improve blood circulation. Pigeon meat contains more branched chain amino acids and arginine, which can promote the synthesis of protein in vivo and accelerate wound healing.

How To Make The Famous Fried Spring Pigeon

Step 1

Remove the hair and viscera of the young pigeon, wash, put salt, MSG, raw soy sauce, soy sauce, onion powder, ginger slices and shallot powder, marinate for 6 hours, and dry the water with fan.

Step 2

Put 1000g salad oil in the pot (100g in actual consumption) and heat it to 60% heat. Put pigeons in the pot and fry them in low heat.

Put 1000g salad oil in the pot

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