"After the squab is marinated, it is fried in hot oil, and the squab that is gradually browned is fragrant with meat, which makes people's appetite open."

Main ingredients:

Pigeon 800g

Accessories:

Lettuce 150g onion 5g ginger 5g pepper 5g pepper 3g chicken essence 2g spiced powder 8g salt 3g cooking wine 10g vegetable oil 30g.

Tips:

Pigeons lose their hair more easily when scalded with boiling water. When it is hairy, it will be black and bitter when it is fried.

Practice steps:

1) Pigeons shed their hair, removing their heads, internal organs and claws. After washing, cut it into butterflies from the spine, put it in a container and marinate it for about 1 hour.

2) Put vegetable oil in the wok. When the oil temperature is 50% hot, add the pickled pigeons, fry them until they are half cooked and take them out.

3) When the oil temperature is 80% hot, put the pigeons in the pot and fry them until they are brown, take them out, drain the oil, cut them into two sections with a knife and put them neatly in the plate.

4) Wash the lettuce, put it around the pigeon, and serve it with a salt and pepper dish.