大家好，歡迎來到農村美食課堂，這是一只小鴿子。別看它這么小，它的肉可比豬肉要好吃多了。

咱們今天就來蒸一只這樣的小鴿子。把鴿子洗干凈，放在盤子里。然后在上面放上幾片姜，再淋入一湯匙料酒去腥，最后蓋上鍋蓋，大火蒸半個小時。

等時間到了以后，我們揭開蓋子看一下，哇，一股香氣撲鼻而來，這只鴿子的肉質非常細嫩，而且味道特別鮮美。接下來我們就一起看看它是怎么做出來的吧！

準備一根大蔥切成段，生姜切片備用。起鍋燒油，油熱之后下入蔥姜爆香，接著放入生抽、老抽、蠔油和白糖，翻炒均勻，再加入適量清水，水開后放入焯好水的鴿子，蓋上鍋蓋轉中小火燉煮半小時。

半個小時過后，打開鍋蓋，此時湯汁已經收濃了，撒上一些白芝麻增香提色，一道鮮香味美的紅燒鴿子就可以出鍋裝盤了。

這樣做的鴿子肉軟爛脫骨，吃起來滿嘴留香，喜歡的朋友可以試一下這個方法。

下面再來教大家一個鴿子的新吃法，做法非常的簡單，學會以后連飯店里的也要比不過你！首先把鴿子清洗干凈，用料酒和胡椒粉腌制一下去除腥味。

然后我們準備一個容器，在里面打入兩個雞蛋，倒入一些面粉，加點鹽調味，攪拌成面糊狀就可以了。

取一張錫紙，中間放上鴿子肉，兩邊對折包起來，然后裹上面糊，放在鍋中炸至金黃即可出鍋。

這樣炸好的鴿子外酥里嫩，吃起來口感層次分明，喜歡的朋友趕緊試試吧！

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還有這種做法，先將鴿子斬塊，然后冷水下鍋焯水撈出備用。