Crispy squab

Ingredients:

2 clean squabs, 25g pig bones, 1kg old hen and 1g pig fat.

seasoning:

spices (3 grams of anise and kaempferia galanga, 5 grams of Amomum tsaoko, cinnamon, fennel, cardamom and coriander, 15 grams of fragrant leaves, 1 gram of clove, 2 grams of licorice, 2 grams of pepper and 3 grams of pepper), 25 grams of rock sugar, 15 grams of salt, 5 grams of maltose and red Zhejiang vinegar.

Production:

1. Put the old hen, pig fat and pig bone into boiling water to drain the blood, put it into a brine pot, add 3 kilograms of clear water, boil it in a low fire for 4 minutes to form broth, add spices, salt, fish sauce, soy sauce, crystal sugar, ginger and scallion, and boil it in a low fire for 3 minutes to form brine, and put the squab into brine.

2. Mix 5g of caramel, Zhejiang vinegar, white sugar, edible powder and boiled water, steam in a cage for 1 minutes to make crispy water, cool and brush it on the squab, and put the squab in a ventilated place for 3 hours.

3. Add salad oil to the pan, and when it is 5% hot, put the squab in low fire for 5 minutes, take it out and put it on a plate, and serve it with a salt and pepper dish.

key to production:

1. Pigeons should be kept for 3-4 days, otherwise the taste is not good.

2. Generally, the crispy skin should be brushed for 2-3 times, and the next brush is the best after each crispy skin is dried.

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