Cuisine and function: Cantonese cuisine

Ingredients for making crispy squab:

Ingredients: Fat and tender squab (2 pieces), cinnamon (a little) , licorice (a little), star anise (a little), rice wine (325g), chopped green onion (165g), ginger (80g), white soy sauce (80g), chicken broth (2500g), refined salt (80g), starch syrup ( a little), white vinegar (a little), cloves (4 grams).

Teach you how to make crispy squab, how to make crispy squab so delicious

1. Remove the internal organs of the squab and wash it. In addition, put various spices into the chicken soup, put it in the pot and cook it for about an hour to make the white brine. Then put the squab into the white brine, stop the fire, and take it out after soaking for one hour. 2. Use caramel and white vinegar to make the original paste, apply it on the pigeon skin, hang it in a cool place for three hours, wait for the pigeon skin to dry, then fry it in raw oil until golden brown, then cut it into pieces and put it on a plate. Just add salt and pepper on the side. Golden color, crispy and tender skin, best in autumn.