My method of making roasted pigeon is evolved on the basis of crispy pigeon and roasted pigeon in northeast China's yellow mud. The traditional method of making crispy pigeon is marinated with powder, so the pigeon is not flavored thoroughly enough, and its inherent moisture is also easily lost during the marination process, so the finished meat is rather faggy. Therefore, I switched to the yellow mud pigeon curing method, the modulation of the marinade water injected into the pigeon body with a syringe to make it more flavorful, and then to the pigeon scalding skin, hanging crispy water, air-drying, baking, the finished product is bright red color, crispy skin and tender meat, taste thorough, rich aroma.

Here is how to make this dish:

1. Take 10 semi-finished pigeons (de-feathered but containing part of the viscera, weighing about 350 grams/only) to clean up the viscera, rinse off the net blood, with an iron hook inserted from the neck of the pigeons, pigeons one by one to hang up and hang dry water.

2. 1 kg of ginger, fresh sand ginger 1.5 kg after washing are cut into thin slices, into the basin, and then into the shoot loose onion 800 grams, 500 grams of coriander, 200 grams of dry pepper, 5 kg of yellow wine, 500 grams of salt, repeatedly rubbing the vegetable material so that it is out of the juice, and then immersed for more than 30 minutes that is marinated in pigeon flavored water.

3. Pickled flavor water into a clean syringe, injected into the pigeon body (pigeon chest muscles and leg muscles should be injected, pigeon chest muscles on both sides of the injection of flavored water about 20 ml each time, two legs are injected flavored water 10 ml, calculated that a pigeon *** injection of flavored water of about 60 ml), and then pour the boiling water on the body of the pigeon to the tightening of the epidermis.

4. 300 grams of maltose, white vinegar, 250 grams of vinegar, red Zhejiang, 30 grams of fresh lemon slices, 150 grams of double-distilled wine mixed well, that is, into the crispy water.

5. handheld pigeon, the crunchy water poured on the pigeon (drenched twice), and then move it into the wind room (air-drying room temperature control at about 20 ℃, humidity control at about 23 ℃), with an electric fan blowing for 12 hours.

6. Take out the squab, put it into the duck oven, roast it on medium heat for 25 minutes, take it out and serve.

Another link to a charcoal-roasted pigeon:

1. Choose 1 skinless pigeon to remove the neck, claws, wings and head, and clean it well.

2. Take 5 grams of salt and 10 grams of chicken essence and mix them, pour 50 grams of water to make a solution and draw it into a new syringe.

3. Hold the pigeon in your hand, insert the needle of the syringe into the breast of the pigeon (this part of the meat is thicker and less likely to be flavored), push the solution into the meat of the pigeon, and then wrap the pigeon with tinfoil (the tinfoil prevents the loss of moisture inside the pigeon), bury it in the burnt charcoal and heat it up for 20 minutes (depending on the environment of the firing and the time of the firing). Depending on the firing environment and the size of the pigeon), remove the pigeon, remove the tinfoil, stick a bamboo skewer into the pigeon, place it on the charcoal grill, continue to grill until the pigeon is charred and brown, and then use a brush to evenly brush on a thin layer of Aji-Mei Soy Sauce to finish.

▲1. Wash the squab and hang it on a hook and hang it to dry

▲2. Pump the homemade flavored water into a syringe

▲3. Inject the squab with the flavored water

▲4. Blanch the skin of the squab

▲5. Pour the crunchy water over the squab

▲6. Air-dry the squab