When I used to make squab at home, I liked to make soup or steam. One is simplicity, and the other is that there is no nutrient loss in both methods. However, few people like to eat pigeon meat cooked in soup. Just drink the soup, and the meat is gone.

So today I'm going to share with you a practice of squab with Guangdong characteristics, that is, the famous roasted squab in Cantonese Restaurant, which is fragrant in skin, fragrant in meat and fragrant in bone, and I can't bear to throw it away at the end. The child said lick it, it smells good, and I fell in love after eating it once.

Ingredients: 3 young pigeons, ginger 1 slice, 5 fresh green onions, yellow wine, barbecued pork sauce 1 spoon, soy sauce, oyster sauce, salt, honey, etc.

The specific exercise steps are as follows:

Step 1: Prepare three squabs with uniform size, clean them, cut off their bottoms and nails, strip off some fat and grease inside, then rinse them and drain them.

Step 2: Prepare a slice of ginger, peel and slice it, and prepare 5 fresh red onions. If the red onion smells better than the dried old onion, wash the red onion, pat it and don't chop it up. Put it aside for use.

Step 3: Prepare bowls, now The Mixing Bowl juice, which is a common recipe taught by chefs. Add 20g of rice wine, 1 tsp of barbecued pork sauce, 2 tsp of soy sauce, a little oyster sauce and 1 tsp of salt into a bowl and stir well until the salt melts and the juice thickens.

Step 4: Drain the squab, put it into a large plate, add the seasoning we just prepared, cut the onion and ginger, and then massage the whole body by hand. This step is very important, and it needs to be stirred evenly for a few more minutes. Grab it, stir it, put it in a fresh-keeping bag, put it in with the juice, and then put it in the refrigerator for two or three hours. You can put it in the refrigerator when it's cold. The longer the pickling time, the better the taste.

Step 5: Heal the young pigeons, prepare a grill, put three young pigeons on the grill, and then wrap their wings and feet with tin foil. These things burn easily, so be sure to wrap them up.

Step 6: preheat the oven for 10 minutes in advance and adjust it to 200℃ for preheating. When the squab is done, put it in the oven with a baking tray at the bottom. The juice will drop during baking, and then continue baking at 200℃ for 30 minutes.

Step 7: Don't pour the juice into the fresh-keeping bag, put it back in the bowl, add two spoonfuls of honey and stir well for later use. Bake the squab for 30 minutes, take it out and brush it with a layer of honey juice, which can be more. After brushing, put it back to bake 15 minutes.

Step 8: Brush the squab with honey juice after 15 minutes, and then continue baking for 15 minutes. Repeat baking for two or three times until the squab is cooked. Brush the honey juice for the last time, peel off the aluminum foil and bake for 10 minutes.

Step 9: Bake until it is completely cooked. Roasted pigeons are golden and bright, and their fragrance is overflowing, which makes people want to eat. This home-cooked roast pigeon is ready. My favorite friend has a try. The meat is fragrant and crisp. It's not worse than what you eat out.

Only food and love can live up to; Eating is a kind of enjoyment, taste is an interest, and cooking is a kind of enjoyment!