(a) raw materials Ingredients: 2 meat pigeons Ingredients: 3 grams of green onion, 3 grams of ginger, 2 grams of scallion and ginger Seasoning: 50 grams of sweet noodles, 2 grams of sugar, 2 grams of cooking wine, 3 grams of MSG, 2 star anise, 2 grams of cinnamon, 2 grams of salt, 15 grams of sesame oil, 25 grams of peanut oil, 50 grams of broth (b) Production method 1. Stir the pigeons with water, remove the viscera, remove the viscera, remove the claws, wash and drain the water, and dip into the container with salt, cooking wine, scallion, ginger sticks, and then add the broth to the star anise and cinnamon. , steamed out on the cage and picked up into a small walnut block spare. 2. The wok gets angry, adds peanut oil, and heats up to Liucheng hot. Put the green onion and ginger into the aroma first, and then stir in the sweet noodle sauce. Add the steamed pigeon soup, add the pigeons, and add the sugar. For cooking wine, simmer till the juice is thick, drench the sesame oil and pan.
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