2 pigeons

13 spices moderate

Soy sauce

Lao Soy Sauce

Braised Pigeon (Family Version) Directions

Be sure to wash the pigeons when you buy them. Including the inside of the chest cavity of the viscera, the neck of the throat are all clean pick, otherwise how to cook will be blood. The boss explained, this is indeed very important. The practice of braised pigeon (home version) Step 1

Boil water in the pot, blanching first. After the blanching of the body hair and dirt are pulled out ~ ~ braised pigeon (home version) practice Step 2

I personally do not recommend cooking too long, as long as almost cooked on the good, this is worried about cooking too long, the back of the braised easy to break the skin. The way of braised pigeon (home version) Step 3

After cooking, immediately cold water rinse clean, including dirty foam. Drip dry and set aside. braised pigeon (home version) practice step 4

prepare the brine.

13 spices moderate amount of water to boil, add a little more soy sauce, moderate salt, their own taste test, a little salty does not matter. Step 8

While cooking and pouring, turn over from time to time. Let the pigeon whole fully can absorb the aroma and flavor of the marinade. At this time you can add Sriracha for color 。。。。 Again keep pouring ~~~~~ braised pigeon (home version) recipe Step 9

After about 15-20 minutes of cooking, let the pigeon soak in the marinade. Turn it over every so often so that it colors evenly and fully absorbs the flavor.

Let it stand for about 2 hours, drain the juices and set aside. Braised Pigeon (Home Version) Step 10

Heat the oil in a wok.

Remember to dry the pigeon as much as possible before putting it into the frying pan, otherwise it will explode dangerously if too much juice collides with the hot oil.

Oil is about 8-9% hot, add pigeon. Pour the pigeon with the help of a spoon so that it gets fully heated by the oil. You can see the change in the texture of the pigeon's skin after pouring the hot oil. The first step in the process is to make sure that you have a good understanding of what you are doing and how you are doing it. So the right kind of crispy skin is OK. The color and taste is not inferior to the restaurant's output ~ ~ ~ ~ braised pigeon (home version) practice Step 13

Lastly is the chopping piece, a open four. This is my dad's knife work.

The skin is fragrant and juicy, and it's not bad if the whole thing is hand-torn to eat! The point is that the meat of the inner force has fully absorbed the flavor of the marinade, it is so delicious!