I want to make pigeon porridge for my boyfriend. I bought pigeons. Is it the same as preserved egg and lean meat porridge? Friends, talk about it.

Material: 1 white dove; Two small dried squid; A dozen small scallops (scallops); Pearl rice 200 grams.

Ingredients: salt, peanut oil, sesame oil, ginger, soy sauce, cooking wine and chopped green onion.

1. Pigeons are unhaired, washed and cut into pieces; Burn the blood and wash it again with clear water; Marinate pigeons with salt and peanut oil for 20 minutes.

2. Wash dried squid and scallops; Soak in warm water for 20 minutes. 3. Wash the rice. 4. Shred the dried squid.

5, fire, boil the water with a casserole to cook porridge. Don't pour out the water that just soaked squid, pour it into the pot and cook it together.

6. Take an oil pan, add ginger, then stir-fry pigeons, shredded squid and scallops in the oil pan for two minutes, add a little cooking wine, and then add rice and stir-fry until the water in the pan is dry. 15H6:_+=0

7. Put all the fried materials into the pot with boiling water, cover the pot, turn off the heat, and cook for 40 minutes after boiling.

8. Finally add a little salt, soy sauce and a few drops of sesame oil. Turn off the fire. 9. If you like to add chopped green onion when eating, add chopped green onion! If you don't like it, don't add it!

Composition details

Pigeon 1 Thai fragrant rice, appropriate amount of cooking oil, appropriate amount of ginger, 2 slices of chopped green onion, appropriate amount of salt, appropriate amount of pepper and a little chicken essence.

Exercise:

1. Pigeons are slaughtered, unhairing and cut into small pieces.

2. Pour cooking oil into the pot and heat it to 80% heat.

3. Put the diced pigeon into the oil pan and stir-fry until it is yellowish and fragrant.

4. Add water, don't cook with pigeons.

5. Wait for the pigeon soup in the pot to boil.

6. Pour the washed rice into the pot and cook it with pigeons.

7. When the soup with rice in the pot boils again, add ginger slices.

8. Open a small fire and simmer until it becomes thick porridge. Add salt, chicken essence and pepper, sprinkle with chopped green onion and serve.

Pigeon porridge

1) material preparation: a washed pigeon, a small amount of yellow wine, and an appropriate amount of japonica rice.

2) First, cut the pigeons and soak them in yellow wine for about 30 minutes.

3) Pour a proper amount of water into the casserole, pour the flooded pigeons into the casserole, and boil to remove the oil slick.

4) Pour the washed japonica rice into a small pot and cook it with pigeons for about an hour.

5) Add your favorite seasoning after cooking.

I watched TV last night, but now I'm learning and selling.