Cooking Steps

1. 

   Step1:Wash pigeons and set aside.

2. 

   Step2:Put some water in the pot, add some salt, cooking wine, pepper, onion, ginger, garlic, sugar, soy sauce and soy sauce. For a little coloring, it can't be dark. The color will be deepened when frying later. Too deep affects the beauty.

3. 

   Step3:Let's simmer for an hour and a half. Adjust the time according to the size of pigeon and the size of fire.

4. 

   Step4:Take out the stew and control the drying of the soup. Be sure to control the drying. Otherwise, the oil will splash when frying.

5. 

   Step5:Relax the oil in the pot.

6. 

   Step6:Oil temperature is 67% hot. Put in pigeon and fry. Pay attention to oil splashing and scalding. Cover the pot.

7. 

   Step7:Deep fry until the skin is crisp and golden. I blew it up for about ten minutes. Set the time according to my situation.

8. 

   Step8:Prepare salt and pepper.

9. 

   Step9:Put lettuce on the plate.

10. 

    Step10:Finished product.