How to braise squab:

1. Ingredients preparation: one squab, one portion of brine, a few slices of ginger, 2 green onions, two chili peppers, appropriate amount of oil.

2. Wash the squab, take out the internal organs, and blanch it; add ginger slices, chives, and dried peppers to the brine, add the blanched squab, simmer for 15 minutes, then turn off the heat and soak for 40 Minutes; (Brine: cinnamon, bay leaves, cloves, pepper, star anise, tangerine peel, grass fruit, licorice, monk fruit, ginger, pepper, soy sauce, rock sugar, etc. The taste of the raw materials cannot be particularly prominent among them, so that the flavor is particularly prominent. Add more.) Remove the braised pigeon from the water and let it dry.

3. Crispy skin water: 1 spoon of honey, 1 spoon of rice vinegar, a few drops of light soy sauce; use a brush to apply the crispy skin water on the dried squab, brush it all over the body, and then put it on Dry in a ventilated place; continue to brush a layer of crispy water on the dried squab, continue to dry, repeat 3 or 4 times, the drying process should take about 3 hours; heat oil in a pot, use a spoon to scoop Pour the oil onto the pigeon until the pigeon turns golden brown.