Ingredients: pigeon 320g.

Auxiliary material coarse sea salt 1000g

The practice of tearing squab by roasting with salt

1.

Food preparation: Pigeons are soaked in clear water, and the water soaked for 2 or 3 times can be changed according to the actual situation.

2.

Carefully clean the inside and outside of the pigeon, and clean the heart of the pigeon. Tear off your throat, cut off your toes, pull out stubble, and use kitchen paper towels to absorb excess water on the pigeon surface.

3.

Take a clay pot bigger than a pigeon and coarse sea salt (sea salt processed by iodine-free food), clean the clay pot and dry the water inside and outside.

4.

Fill the bottom of the clay pot with coarse sea salt about 1 and 2 cm thick.

5.

Put the pigeon heart into the pigeon stomach, put the young pigeon on the salt, then pour the remaining coarse sea salt and bury the young pigeon.

6.

Buried the appearance of coarse sea salt, dense and solid.

7.

Cover the pot, put it on the ceramic electric stove, and start baking with low heat.

8.

Bake for about 20 minutes, and check the state of coarse sea salt. Compared with the figure in the sixth step, the crude sea salt has collapsed a little, so the state may be ripe soon.

9.

To judge whether it is ripe or not, you can also dig out the salt with chopsticks or spoons and poke the thick part with chopsticks. If there is still blood, cover the salt and continue to stew 10 minutes.

10.

Bake for about 30 minutes, carefully dig out the salt, take out the squab with chopsticks, and carefully sweep the coarse sea salt on the squab surface with a brush, so that it won't be too salty to eat. You can tear it by hand or cut it into pieces.

Cooking tips

1. It is suggested that pigeons soak the bleeding water clean. It is necessary to dry or drip the water before curing.

2. I baked it in an electric ceramic oven, and the firepower was very weak, about 30 minutes. Adjust the time appropriately according to the tools you use, and the firepower should be small rather than large, so as to avoid the salt at the bottom and the baked juice grease.

3, roasted squab is not spicy is the best, even the bones are delicious.