This kind of pigeon adopts the method of "salting". After blanching the pigeons, soak them in salt water for 2 hours, so that the pigeon meat can fully absorb the flavor of the marinade, salty and fresh, and then fry them after marinating, so that the pigeon skin is crisp but not rotten after frying.

The frying oil temperature is low first and then high.

Cantonese crispy squab is best for fried. The fried squab is full in shape, crisp in skin, tender and juicy. Pay attention to the control of oil temperature when frying. Pigeons are hung with crispy water, dried, soaked in 60% hot oil 10 minutes until half cooked, and then the oil temperature is raised to 70% to 80% until the crispy skin is colored.

Marinate first and then fry. The skin is crisp and tender.

Young golden pigeon

Selling point: select young pigeons born only 12 days to ensure fresh and tender meat. This crispy squab is limited to 200 pigeons per day, and the processing speed is arranged according to the meal opening time to ensure that the squab skin tastes the crispest and coolest. Moreover, the product of this dish is golden in color, crispy and tender in skin, soft and delicious in bone, and fragrant in teeth and cheeks. You can directly see the juice overflowing from it when you tear it open, just like a girl, which is extremely attractive. We often advise guests to take a bite of the skin first, suck up the soup inside, and then taste its meat slowly. At this time, the skin is crisp and the juice is fresh, and the meat is tender.

The primary treatment is 1. First, young pigeons with a growth period of about 12 days and a net weight of 250g were selected, slaughtered and cleaned. 2. Boil the pot with clear water, put the squab into the pot to scald the skin, and quickly soak it in cold salt water for 2 hours to make its skin shrink and be more resilient. Take out the pigeons, dry the surface moisture with a towel, then brush a layer of crispy water evenly, hang them and air dry for 30-40 minutes.

Add salad oil to the vegetable pot and heat it to 60% heat. Hook the squab and put it on the pot. Then pour hot oil on the pigeon surface. Then raise the oil temperature and fry until the skin is golden, red and crisp. Take it out and put it on a plate.

Brine method: add broth 15kg, onion and ginger slices 100g, spice bag (50g star anise and galangal, 40g licorice, 35g cinnamon, 30g tsaoko, dried tangerine peel, 25g angelica, fennel and galangal, 20g Amomum villosum, 650g fragrant leaves and codonopsis pilosula. 8 petals mixed with gauze), add 200g of soy sauce, 0/00g of white soy sauce/kloc-,50g of soy sauce, oyster sauce and fish sauce, 75g of Huadiao wine and Guangdong rice wine, 80g of chicken juice and monosodium glutamate, and 30g of salt for seasoning, and boil over high fire.

Mix 1.5 kg of white vinegar, 200 g of red Zhejiang vinegar, 80 g of maltose, 15 g of white wine and 3 g of baking soda with crispy water, put them in a pot, and simmer on low heat until maltose melts.