How to slaughter a live pigeon properly? Detailed guide to the correct method

Pigeon is the general term for hundreds of bird species in the order Columbiformes, family Columbidae. It has extremely high nutritional value, is both a rare delicacy and a premium tonic, and is called "animal ginseng." It is rich in protein, and there is a saying among Chinese folk that "one pigeon beats nine chickens." Before cooking, killing the pigeon is a difficult problem, so let us take a look below at how to slaughter a live pigeon properly!

How to slaughter a live pigeon properly?

There are mainly two methods for killing a live pigeon. One is to bleed the pigeon to death; because pigeon blood is very nutritious, this method causes much of the pigeon's nutrition to be lost, so it is not recommended. The second method is to suffocate the pigeon in water without bleeding it. This method is relatively common. After killing the pigeon, pour previously boiled water at about 70-80% hot over the pigeon's body. This is to make plucking more convenient. After removing the body feathers and some fine down, what follows is the common dissection process.

Nutritional value of pigeon

1. Pigeon meat has a high protein content and a high digestibility, while its fat content is relatively low, making it the most suitable meat for human consumption among livestock and poultry meats. In addition, the calcium, iron, copper and other elements as well as vitamin A, B vitamins, vitamin E and so on contained in pigeon meat are higher than those in chicken, fish, beef and mutton, and it is also rich in pantothenic acid, which has a very good effect on hair loss, white hair and premature aging before hair growth.

2. The bones of squab are rich in chondroitin, comparable to the chondroitin in deer antler. Regular consumption can improve skin cell vitality, enhance skin elasticity, improve blood circulation, and give a rosy complexion. It also contains relatively high amounts of branched-chain amino acids and arginine, which can promote protein synthesis in the body and speed up wound healing.

3. Pigeon liver contains the best choline, which can help the human body make good use of cholesterol and prevent and treat arteriosclerosis. Folk calls the pigeon a "sweet-blooded animal." People with anemia benefit from eating it in restoring health.

Complete collection of pigeon recipes

1. Lemon squab

[Ingredients] 2 squabs, 1 lemon, soy sauce, wine, sugar, salad oil, sesame oil.

[Method] Remove the feathers from the squabs, wash them, and remove the internal organs. Marinate in soy sauce for minutes. Pour salad oil into the pan, put in the pigeons, and fry until golden brown. Add wine, soup, sugar, sesame oil, lemon juice and soy sauce, simmer over low heat for 15 minutes, place the pigeons on a plate, pour the lemon juice over the pigeon meat, and pour the liquid from the pan over the pigeons for a distinctive flavor.

2. Stewed pigeon with Chinese yam and goji berries

[Ingredients] 15 grams each of Chinese yam and goji berries, 1 squab or adult pigeon, ginger, wine, salt.

[Method] Put the pigeon in a pot and bring to a boil, take it out and add Chinese yam, goji berries, ginger, wine and water. Cover well and put in a steamer to steam for half an hour, then add a little salt.

3. Steamed pigeon with goji berries

[Ingredients] 1 squab, 20 grams of goji berries, ginger, wine, salt.

[Method] After suffocating the squab to death, scald it with boiling water to remove the feathers, remove the internal organs, and wash clean. Put goji berries, ginger, yellow wine and the pigeon in a steaming cup, and add water until the pigeon is submerged. Put water in a steamer, place the steaming cup inside, and steam over water for 90 minutes. Once the pigeon meat is soft, turn off the heat. After it cools slightly, take it out and eat.

4. Five-flavor squab

[Ingredients] 2 squabs, scallion, ginger, wine, potato, onion, tomato, curry powder, MSG and cornstarch.

[Method] Clean the squabs, remove the head, feet and internal organs, cut into pieces, put in a pot and boil for two minutes, take them out, place in a jar, then add scallion, ginger and wine, and steam over high heat until the meat is tender, then take out. Boil the potatoes, mash them into paste, and set aside. Put the steamed cooked pigeon pieces into a pan with onion, curry powder, mashed potato and oil, stir-fry, then pour on tomato sauce and serve.

6. Tender pigeon meat

[Ingredients] 1 piece of pigeon breast meat, cucumber, carrot, bamboo shoots, scallion, peanut oil, egg white, cornstarch, salt, wine, etc.

[Method] Cut the pigeon breast meat into thin slices, add egg white, starch, wine and salt, mix well and marinate for 20 minutes. Boil the carrot and bamboo shoots and slice them, slice the cucumber, put 250 grams of peanut oil in the pan, slide the pigeon meat slices into the pan over medium heat until cooked, then scoop them out. Leave a tablespoon of oil in the pan, stir-fry the scallion until fragrant, add the carrot, cucumber, bamboo shoots and pigeon meat slices, add a little salt, thicken with starch, then remove from the heat and eat while hot.