Steps of brine squab
1, 2 young pigeons, 300g soy sauce, 0/00g soy sauce, 0/00g sugar100g clean water.
2. Brine spices: cinnamon10g, geranium10g, licorice 5g, star anise10g, fennel 5g, pepper, pepper (pepper can be removed if you don't like spicy cheese).
3. Put all the brine materials in a earthenware pot and simmer for 30 minutes.
4. When boiling the brine, treat the squab, rinse it and put it into the pot to fly.
5. Pigeons flying over the water are more likely to clean up the messy things in the inner cavity.
6. Wash the inside and outside, soak in the brine that is being boiled, and evenly dip it in the sauce to pick it up.
7. Pick it up, put it aside and marinate it until the brine is cooked.
8. The brine boiled for 30 minutes is very fragrant.
9. Put the pigeons in the brine sauce that has been simmered for 30 minutes.
10, turn over the pigeons halfway to avoid sticking to the pot, so that the coloring is more uniform and the cooking is more uniform.
1 1, simmer for 20 minutes, turn off the fire, and bake for 5- 10 minutes without uncovering the lid, then you can pick up the pigeons and enjoy the young pigeons in brine.
Pigeons with homemade sauce
1. First, marinate pigeons with soy sauce, soy sauce, salt, sugar, chicken essence and ginger slices, massage for five minutes and then refrigerate for half an hour.
2. After taking it out, apply maltose to the pigeon and fry it in oil until both sides are golden.
3. Pour the oil into another pot, add onion, ginger and garlic until fragrant, add the sauce, seafood soy sauce, sugar and salt, add water to boil and put pigeons.
4. After boiling, cover the pot and cook for half an hour. If it is a free-range chicken, it is recommended to cook in a high-pressure pot 15 minutes. The special fragrance challenges all the halogen pigeons outside.