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Fried Pickled Pigeon
Chinese Pigeon |
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1 excellent pigeon, for dining
onion shreds
mashed garlic
ginger shreds
gourmet powder
salt
sugar
powdered licorice root
ginger powder
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1. Soak the pigeon in hot water for a while, then depilate it, remove the intestines, and clean it.
2. Mix up the onion shreds, mashed garlic, ginger shreds, powdered licorice root. Then seal them together with gourmet powder, sugar, salt in a jar to pickle for 1 hour or so.
3. Coat the pigeon with shortening liquid, after it is dry, fry it in a frying pot until done. When it looks scarlet, place it in a dish.
4. Get ready a small dish of Mongolian seasoning.
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| Recipe Origin: China |
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Submitted by: |
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Weiming Zhang
China |
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| This recipe has been viewed 6960 times. |
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