Ingredients: one pigeon, one brine, several slices of ginger, two onions, two peppers, and proper amount of oil.
Crispy water: 1 spoon honey, 1 spoon rice vinegar, a few drops of soy sauce (the ratio is approximate, not carefully calculated, you can taste it while stirring until you like it)
Brine: cinnamon, fragrant leaves, clove, pepper, star anise, dried tangerine peel, tsaoko, licorice, Siraitia grosvenorii, ginger, pepper, soy sauce, crystal sugar, etc. The taste of raw materials should not be particularly prominent, so the particularly prominent taste is to put more.
1 Wash pigeons, take out their internal organs and take a hot bath (scalding).
2. Prepare salt water. I forgot to take pictures. If the materials are neat, try to be as neat as possible. If it is not neat, try to make it up. One or two of them can't stand out. The boiled brine is mellow. It is best to preserve the brine after pickling in food, put it in the refrigerator, take it out and heat it every few days, add a little spice every time, and save it after cooking, so that the brine will become more fragrant.
Add ginger slices, shallots and dried peppers to the salt water, add scalded squab, marinate for 15 minutes, and then turn off the fire and soak for 40 minutes. I will marinate the internal organs together, so that the marinated squab can be eaten directly.
Take out three pickled pigeons and dry them in water.
4 crisp water. To be honest, I didn't seriously remember the proportion of crispy water. I made it by feeling. I tried it halfway and stopped when I thought it suited me.
Dry squab with crispy water, brush it all over, and then put it in gout to dry.
6. Dry pigeons continue to brush a layer of crispy water and air it for 3 or 4 times. The best drying process is about 3 hours. Actually, I see it's getting dark. 1 hour later, mine is ready for the next step.
Heat oil in the pot, and pour the oil on the squab with a spoon until the squab turns golden brown. When pouring oil, I felt that the two paws of the pigeon were too inconvenient to get oil, so I simply cut them off and put them aside, so that the oil would flow down from the pigeon and the paws would turn golden yellow. The process is actually quite fast, and it can be done in 2 minutes, but I changed the pot halfway. The pot for burning oil for the first time was too small and inconvenient, so it was changed to a large pot to burn oil.