The traditional crispy squab is pickled or pickled with white salt water, which tastes good. On this basis, a new method for squab, named "Healthy Crispy Squab", was continuously developed.

Pigeons in this dish are unsalted without salt. They are stewed with more than a dozen spices. Crispy meat is more fragrant and tender. A pigeon in 35 yuan is the number one dish in the hotel.

Specific practices are as follows:

1. Materials of crispy pigeons

2. Soak pigeons in water.

Boil pigeons with boiling water

4. Hot pigeons hang crispy water

Material: 300g young pigeon meat is elastic.

Pigeons with a net weight of 300 grams are generally selected, that is, young pigeons with a growth period of about 20 days. Their bodies are relatively symmetrical, and their breasts are full and plump. Such pigeons are fragrant, tender and elastic. Pigeons are slaughtered and cleaned, soaked in clear water for more than 20 minutes, and drained of blood.

Brewing: Pigeons soaked in cold spices taste good.

Take 40 pigeons as an example. First, soak clean pigeons in cool perfume water for 6-8 hours.

Note that pigeons must be soaked in cold water, or they can be sealed with plastic wrap and soaked in the refrigerator at a constant temperature.

Perfume production:

50g of cinnamon, 5g of dried tangerine peel, 20g of angelica dahurica and galangal each, 30g of dried ginger, 20g of nutmeg, cardamom and Amomum villosum each, 50g of fennel seed, Amomum villosum/kloc-0, 50kg of clean water, 2kg of salt, 2,500g of onion, 0g of onion1500g of ginger slices.

Bring to a boil with high fire, and put all the above materials into boiling water and cook with low fire 15 minutes.

Crispy water: no caramel.

Boil the pigeon's pores with boiling water first, and then hang the crispy water twice. Pigeons can't hang crispy water when they are cold, so the color and taste are not good, and you can't wipe the skin with a towel to avoid rubbing it. Pigeons with crispy skin are hung in a ventilated place to air dry for 6 hours until there is no water in the skin.

The proportion of crispy water is 500 grams of Baihua brand honey, which is made by mixing 3 kilograms of boiled water and 250 grams of white vinegar. I use white vinegar instead of red and Zhejiang vinegar in Cantonese crispy skin water, which can make the skin more crisp. In addition, natural honey is used instead of caramel when making crispy skin water, which removes various additives in caramel, making squab taste better and crispy skin.

Baking: the time shall not exceed 15 minutes.

Hang the air-dried squab directly into the stewing furnace and stew it on low heat 15 minutes. Pay attention to the time during baking. After the squab is roasted for 10 minutes, you can open the oven door to observe the color of the squab. At this time, the color should be slightly lighter than the finished product, and then cook for 4-5 minutes.

It is better to grow independently than to share.