If the most delicious pigeon is cooked, I personally think it is crispy squab!

Generally speaking, if you want to be nutritious, you should choose old pigeon stew! If you want a better taste, then choose squab! Pigeons can be cooked in a variety of ways, such as braised, marinated, fried, stir-fried, grilled, stewed soup and so on! Among these practices, I personally think that the best one is charcoal roasting, followed by frying.

let's talk about the method of crispy squab!

crispy squab can be made in three ways: the first one with the richest taste and the second one with the best taste! Color appearance is the best way to do it.

the first kind is to marinate pigeons in special brine, brush them with crispy water, and then fry them! The specific method is: after scalding pigeons in boiling water, soak them in boiled brine for about 15 minutes without firing, only soak them in the residual temperature of brine, then take them out and dry the surface moisture, brush them with crispy water, air-dry them and fry them!

preparation of brine: 1kg of broth, 35g of spices (Amomum villosum, 2g of fennel, 35g of cinnamon, 15g of fragrant leaves, 5g of star anise, 5g of galangal, 3g of dried tangerine peel, 4g of licorice, 5g of baikou, 15g of codonopsis pilosula, 25g of angelica sinensis, 25g of kaempferia kaempferia, 3g of Amomum tsao-ko, 2 of Siraitia grosvenorii, 1g of angelica dahurica, and 1g of angelica sinensis. Seasoning (15g soy sauce, 95g soy sauce, 45g white soy sauce, 2g oyster sauce, 3g Huadiao wine, 1g Guangdong rice wine, 15g rose wine, 2g fish sauce, 15g chicken juice, 16g refined salt and 15g monosodium glutamate). Add green onions and ginger and bring to a boil.

The second kind is fried raw. Pigeons are cleaned and marinated directly. After scalding in boiling water, the skin moisture is dried, crispy water is brushed, and fried after air drying! The pigeon made in this way has crispy skin and tender meat!

curing materials: garlic, onion, carrot, coriander and celery are crushed, cooking wine, white wine, rose wine, delicious, fish sauce, sesame sauce, peanut butter, refined salt, monosodium glutamate, sugar and pepper are mixed evenly, and the pigeon's belly is filled, and the rest materials are covered with pigeons. After curing for 24 hours,

the third kind: peanut butter. Generally, it is baked until it is 9% mature, and then fried. The specific steps are as follows: firstly, marinate to taste, then blanch the skin in boiling water, air dry and brush the skin with crispy water, wrap the pigeon wing tips and leg tips with tin foil, put them in an oven and simmer for about 15 minutes until they are ripe, and then take them out and fry them.

crispy water preparation: mix 1.5 kg of Shanghai white vinegar, 21 g of red Zhejiang vinegar, 8 g of maltose, 15 g of white wine and 5 g of edible powder, and simmer on low heat until the maltose melts, and then stir well.

Tip: Generally, young pigeons refer to pigeons that have been fed for about 25-35 days. At this time, pigeons are not sexually mature and generally weigh 6-7 Liang. At this time, pigeons are.