The practice of steaming pigeons at home

It is a dish with pigeon meat and ribs as the main ingredients, which belongs to home cooking.

material preparation

Material: pigeon 250g pork ribs (pork belly) 125g.

Accessories: 200g (dry fine) of taro indica rice flour/0/0g of glutinous rice flour/0/0g of kloc.

Seasoning: garlic 10g vegetable oil 10g cooking wine 5g soy sauce 5g salt 1g sesame oil 2g pepper 2g anise1g.

working methods

1 peeled garlic, washed and mashed; Wash taro and cut into hob blocks; First, cut the washed pigeon meat and pork belly into cubes, add yellow wine and mix well, then add refined salt, sesame oil, soy sauce, pepper and garlic, marinate for 10 minute, and then add steamed pork rice noodles and mix well.

2. Grease the steaming bottom of the bowl, put the bottom skin of the box meat neatly down into the bowl, put the pork belly on top of the box meat, and finally put the taro.

3. Put the steaming bowl in a cage, cook it over high fire for 1 hour, take it out and buckle it out with a porcelain plate.

skill

Pigeon meat has high nutritional value. It is a pollution-free ecological food.