Crispy pigeon" is a traditional dish in Cantonese cuisine, belonging to the Cantonese cuisine, with crispy skin and tender meat, red color, fresh and flavorful characteristics of the United States, often eaten to make the body strong and healthy, clear the lungs and smooth the gas, the most important characteristics of the skin is crispy, tender meat, bone aroma, juicy, gently bite into the first bite, first crispy skin, and then the strong fragrance of the meat, with pigeon's unique sweetness, the outside is crispy and tender inside the color is red, fragrant. It is crispy on the outside and tender on the inside, with a bright red color and rich aroma.

Preparation

1 pigeon

20ml honey

50ml lemon juice

6 slices of ginger

1 piece of green onion

20ml light soy sauce

10ml light soy sauce

1 star anise

10 peppercorns

1 piece of coriander

1 piece of spices

1 piece of spices

1 piece of spices

1 piece of spice. Slices

1 piece of cinnamon

5 grams of rock sugar

Salt to taste

Cooking Process of Crispy Pigeon

1. Wash the pigeon, hollow out the stomach and cut off the head and neck.

2. Put the pigeon in cold water in a pot, put people onion and ginger blanching, water can be fished out.

3. Take another pot and pour in water, add 20 ml of soy sauce, 10 ml of soy sauce, 1 star anise, cinnamon, sesame seeds, peppercorns, 5 grams of rock sugar and salt, mix well and then boil over high heat, then add the blanched pigeon, continue to boil over high heat and turn to a low fire to cook for another 10 minutes, during the period of time, turn the pigeon.

4. Turn off the heat after cooking, and soak the squab in the brine for 2 hours, turning it over halfway through.

5. The soaked squab can be placed in a dry container, covered and then refrigerated to dry for 2 hours.

6. There will still be some moisture on the surface of the pigeon when it is refrigerated and dried, remove it and dry it with a hair dryer.

7. Stir 50 ml lemon juice and 20 ml honey into the sauce and spread it all over the pigeon, then use a hair dryer to dry well.

8. Finally, use tinfoil to wrap the easy to paste the location of the claws and neck, preheat the oven at 180 degrees for five minutes, and then bake at 180 degrees for 20 minutes on both upper and lower heat, if not crispy enough after baking, turn over and continue to bake for another 5 minutes.

9. Out of the oven and cut into pieces to plate, crispy pigeon is finished!

9.