[Ingredients]: chestnut 100g, squab 1 piece.

[Accessories]: carrot 30g, ginger 5g.

[Seasoning/marinade]: 8g salt, 2g monosodium glutamate, a little pepper, Shaoxing wine 10g.

manufacturing process

(1) Wash the viscera of squab, peel and cut carrots, peel and slice ginger.

(2) Add water to the wok. When the water boils, add squab and carrot to boil the blood, and scoop it up for later use.

(3) Put squab, carrot, chestnut, ginger and Shaoxing wine into a pot, pour clear soup, cook with medium fire for 1 hour, then add salt, monosodium glutamate and pepper, and cook for 5 minutes.

Salt and pepper squab

1. Wash squab, add pepper, salt, yellow wine, ginger and onion for pickling.

2.20 minutes later, take out the squab and steam it in a steamer for 25 minutes.

3. Take the oil pan, when it is heated to 50%, add the steamed squab, fry until golden brown, take it out, cut it into shapes, and put it on the plate. Serve with a small dish of salt and pepper.

[Features] Fragrant, crisp, crisp, full of color and flavor.