Hanging roast squab is a private kitchen, the main raw material is squab, the taste is fragrant, and the technology is roasting.

Ingredients: 400 grams of young pigeons.

500 grams of homemade marinade and 50 grams of crispy water.

Exercise:

1. Insert the knife into the breast of the young pigeon, gut it, wash it, marinate it with homemade marinade 12 hours, take it out and wash it;

2. Put hot water at 2.90℃ on the squab, scald until the skin is tight, hang it up to control the moisture, brush the surface with brittle water, and put it in a ventilated place to dry;

3. Hang it in a hanging oven and bake it with low fire for 8 minutes, then bake it with medium fire for 4 minutes and then bake it with low fire for 8 minutes;

4. Take out the cut piece weighing about 20g and put it into the plate according to the original shape of the pigeon.