How to cook fried pigeon shredded meat

1. Ingredients: 3 pigeons, eggs150g, processed shredded bamboo shoots 200g, cooking wine10g, pepper 0. 1 0g, sesame oil 0.5g, wet starch 5g, salt15g, etc.

2, pigeons leave their heads, pigeon meat is also shredded, add egg white and mix well, then wet powder.

3. Beat the eggs into the bowl, add 2 grams of salt and shrimp skin powder, and break up in one direction.

4. Pour cooking oil into the wok, heat it to 50% to 60% heat, hold the egg bowl in one hand and chopsticks in the other, while stirring until the shredded eggs are slightly hardened, and then remove the oil control.

5, turn to a small fire, pour in the pigeon silk soaked in warm oil, remove the oil control after discoloration. Marinate pigeon head with 2.5 grams of light soy sauce and fry until cooked.

6. Leave the base oil in the pot, add garlic and shredded ginger until fragrant, add shredded bamboo shoots and shredded mushrooms, stir-fry slightly, add shredded pigeon, leek, cooking wine and salt, stir-fry evenly, add thicken soup, add sesame oil, stir-fry the tail oil, and take out the pot. Mix the fried shredded eggs and put the pigeon's head on the noodles.