I am also a fan of braised pigeons. Pigeons contain higher nutrients than many poultry meats. The protein is 21% to 22%, the fat is only 2% to 3%, the energy is 5.02 megajoules, and it contains 21% of the human body’s needs.

Among the 16 kinds of amino acids, the main amino acid content has accumulated to 16.91%. The content of eight essential amino acids such as lysine and methionine is more than 8.43%. Glutamic acid and aspartic acid are two amino acids that determine the taste of meat.

The content reaches 3.36%, which is the main reason why the pigeon meat tastes sweet and delicious.

Steps of making brine pigeon 1. 2 squab, 300g dark soy sauce, 100g light soy sauce, 100g sugar, 800g water 2. Brine spices: 10g cinnamon, 10g bay leaves, 5g licorice, 10g star anise

grams, 5 grams of cumin, Sichuan peppercorns, and chili peppers (you can remove the chili peppers and Sichuan peppercorns if you don’t like the spiciness) 3. Put all the brine ingredients in an earthen pot and cook over high heat for 30 minutes. 4. While cooking the brine, process the milk

Pigeon, rinse the squab and put it into the pot with water.

5. It is easier for pigeons flying over water to clean out the messy stuff in the inner cavity. 6. Wash the inside and outside, soak it in the brine that is being cooked, and evenly coat it with the sauce. Pick it up. 7. Pick it up and put it in and marinate it.

, wait until the brine is cooked 8. The brine that has been simmered for 30 minutes is very fragrant 9. Put the pigeons into the brine sauce that has been simmered for 30 minutes and cook 10. Turn the pigeons over halfway to avoid sticking to the pan. This will make the coloring more even and also

Cook evenly 11. Cook on low heat for 20 minutes, turn off the heat, and bake for 5-10 minutes without removing the lid. Remove the pigeons and enjoy the marinated squab. Pigeons in homemade sauce 1. First, use dark soy sauce, light soy sauce, salt, sugar,

Marinate the pigeon with chicken essence and ginger slices, massage for five minutes and then refrigerate for half an hour.

2. After taking it out, smear the pigeon with maltose and fry it in oil until both sides are golden and set aside.

3. Pour oil into another pot, sauté onion, ginger and garlic until fragrant. Add Zhuhou sauce, seafood soy sauce, sugar and salt. Add water to boil and add pigeon.

4. After boiling, cover the pot and cook for half an hour. If it is free-range chicken, it is recommended to put it in the pressure cooker for 15 minutes. The special aroma will challenge all the braised pigeons outside.