A hundred years ago in Zhongshan, people already cooked squab with "burning". Burning here refers to the use of barbecue, baking, frying, and oil pouring to make meat attractive and delicious.

The traditional roast pigeon is exquisite in kung fu.

First, the pigeons are immersed in the secret brine of cinnamon, fragrant leaves, dried tangerine peel and star anise to inject rich and mellow flavor into the pigeons.

Pigeons after bathing are wet. At this time, they should be hung with water, and then painted with sweet and sour water color. After frying, the skin will be crisp and red.

Zizizi ~ Pigeons are first boiled with fierce fire to lock the gravy. After two or three minutes, the crispy skin is fried with slow fire. After a complicated process, the roasted pigeon is finally going to harm the world!

In the face of a powerful enemy, we must tear the devil with our hands! Tear it from the tender leg position first ...

The smoky gravy flowed from the fingertips to the elbows ... take a bite, the slender and tender calf and the crunchy skin ... it was so fragrant that three souls could not see seven souls!

Enter the nest with pigeons.

Besides braising in soy sauce, there are many ways to eat pigeons, such as "drunken pigeons" which are eaten cold in summer. Pigeons are soaked in the sauce mixed with carved flowers and sesame oil, and then cut into pieces to serve. When they are eaten, their skin is refreshing and tender, and they are cool and silky. The slightly drunk brine is really charming ~