Pigeon meat porridge

Pigeon meat porridge is very nutritious. Here I will give you a detailed introduction to how to make this porridge.

Cuisine and efficacy: Fine staple food tonic recipes for health and nutrition recipes for malnutrition

Taste: salty and fresh Process: boil

Ingredients for pigeon porridge:

Main ingredients: 150g polished rice, 300g pigeon

Seasoning: 3g green onion, 2g ginger, 2g salt, 1g MSG, 5g cooking wine, 1g pepper, 10g salad oil

Teach you how to make pigeon meat porridge, how to make pigeon meat porridge delicious

1. Kill the pigeon, scald it thoroughly with boiling water, remove the feathers, cut open the abdomen, remove the internal organs, and rinse it clean;

2. Put the pigeon into boiling water and cook for a while, then take it out;

3. Cut the pigeon into small pieces, put them in a bowl, add a little salt and cooking wine and marinate;

4. Wash the japonica rice, soak it in cold water for half an hour, remove it and drain the water;

5. Wash the green onion and ginger, cut them into minced and shredded pieces respectively and set aside;

6. Put the pot on fire, heat the salad oil, add the pigeon meat, chopped green onion, and shredded ginger, stir-fry, add cooking wine, remove from the pot and put into a bowl;

7. Take another pot, add about 1500 ml of cold water, put in the glutinous rice, boil it over high heat, add the pigeon meat, and then simmer over low heat until it becomes porridge;

8. Finally, add salt, MSG and pepper and mix well.

Tips - Food incompatibility:

Japonica rice: Tang Dynasty Meng Shen said: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with Xanthium sibiricum, as it will cause sudden heart pain."

Wang Yuying of the Qing Dynasty: "Although fried rice is fragrant, it is dry and helps to stimulate fire. People who are not suffering from cold and diarrhea should avoid it."