As one of the traditional delicacies of Guangdong, the deliciousness of braised pigeon is something that everyone who has eaten it will never forget. There is an old saying describing braised squab in Guangdong: I would rather eat four ounces of birds than half a pound of animals. The delicious braised squab is ruddy in color, the skin is fragrant and the meat is tender. You can eat the whole one in one go and you won’t get tired of it!
Friends who have seen the making of braised squab all know that the squab we eat is not "braised" like braised pork or braised fish pieces, but is marinated, dried and fried. The brine used to marinate squab is the source of the delicious taste of squab. The brine can make the flavor of the meat more colorful. Every barbecue master will have his own brine recipe. At Jiazheng Barbeque Training School, Master Chen’s braised squab brine recipe can be formulated with different proportions of brine according to the type and size of the pigeons. Students who follow Master Chen know that every squab here can be marinated and practiced by students. They personally participate in every step of roasting pigeon and learn the real braised pigeon technique.
There are thousands of types of birds, why is it braised squab? Pigeon meat is tender, rich in flavor and nutritious, and is just right for braised in braise. In Guangdong, pigeons are a good choice for nourishment.
The braised butter frying part requires high details in controlling the oil temperature. The oil temperature should be high, and it is easier to control when drizzling it until it is golden and crispy. When it comes to frying, if you do not control it well, the squab will probably release water when it is put into the pot, and the skin may turn black all of a sudden. This is not a professional oil. It feels safer to shower. The oil temperature is high and the color is fast, so that the outside is crispy and the inside is tender, so that the juice of the squab is not lost. Squab is delicious if it is freshly baked and eaten quickly.
Cantonese-style braised pigeon with braised pork, a classic dish in Cantonese barbecue!