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, geranium, 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.

Steps:

1

Pigeons are washed, their internal organs removed and bathed (scalded) in hot water.

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 both should not stand out. The boiled brine is mellow. It is best to preserve the brine in food, put it in the refrigerator, take it out every few days and heat it, adding a little spice at a time. Brine will continue to be preserved after boiling, and the more it is cooked, the more fragrant it will be.

2

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.

three

Take out the marinated squab and dry it.

four

Mixed crispy water. To be honest, I didn't seriously remember the proportion of crispy water. I did it by feeling. I tried the taste on the way, and it felt quite suitable for me.

five

Dry pigeons with crispy water, brush them all over, and then put them in a gout place to dry.

six

Brush the dried squab with crispy water and air it for 3 or 4 times. The best drying process is about 3 hours. Actually, I saw that 1 hour will be dark the day after tomorrow, and mine is ready for the next step.

seven

Heat the oil in the pot and pour the oil on the squab with a spoon until the squab turns golden brown. When pouring oil, I feel that the two paws of the squab are too inconvenient to pour oil, so I simply cut them off and put them aside, so that the oil will flow down from the squab and the paws will 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.

Tips:

1

The braised pigeon here is made in a relatively simple way, that is, marinate the marinade before drying and frying, which will be more convenient to operate. But if this method is easy to master improperly, it will make the pigeon meat get old and lose its flavor.

2

The most important thing for braised pigeons is to marinate the brine first and then fry it, so it is full of fragrance. The brine is slightly salty, because the soaking time is not long. If the brine itself is light, the pigeons may not be delicious enough, but if it is not delicious enough, it can also be enjoyed with Huai salt.

three

You need to know the oil temperature when spraying oil or frying. The higher the oil temperature, the easier it is to master, indicating that it is golden, crisp and bright. If you fry it, if you don't master it well, the pigeon is likely to leave the pot and the skin may be black at once. Unprofessional fuel injection feels safer. The oil temperature is high, the color changes quickly, and the pigeon juice will not be lost.

four

Pigeons are delicious only when they are freshly roasted. I cleaned up the kitchen before taking pictures and took a long time. Don't shoot this dish in the future, be sure to eat it while it is hot!