Crispy pigeon is a famous dish in Cantonese cuisine. Pigeons with a growth cycle of 25-30 days are selected, and their meat is tender, thick and delicious. This kind of pigeon is the most suitable for making crispy pigeon. The main characteristics of this dish are: crispy outside and tender inside, bright red color and penetrating taste.
In order to highlight such characteristics, the production method of young pigeons is particularly particular. Young pigeons must first go through: marinating for flavor → epithelial water → air drying → drenching with hot oil, so that the young pigeons made are more delicious and crispy. The production can be divided into two big steps to explain to you. Please look down for details.
The first step is making brine.
Ingredients: 3 kg of pig bones, 1 chicken skeleton, water 15 kg.
Prescription: star anise 15g, fragrant leaves 8g, three seeds of Amomum tsaoko, cinnamon 10g, licorice 10g, citronella 15g, half of Siraitia grosvenorii, fennel 10g, ginger 30g and appropriate amount of shallot.
Seasoning: salt, light soy sauce, a little light soy sauce, white sugar, chicken powder and white wine.
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1. Clean pig bones and chicken skeletons, then soak them for one hour to remove blood, then add ginger slices and white wine to the pot in cold water, boil for about 3 minutes, and then take out the clean floating powder.
2. Add clean water 15 kg into the pot, then add pig bones and chicken skeleton, boil to remove the floating powder, wash the medicinal material formula first, add it into the pot and cook it for two hours with low fire.
3. After two hours, the bittern in the pot becomes rich in flavor, and finally, seasoning can be added. -(Note: the taste is salty, so that the marinated squab has a taste, and the amount of soy sauce should not be too much, so as not to turn black)
Step 2: Making crispy pigeons
Required raw materials: one squab, brine.
Formula of skin water: 500g white vinegar, 80g red Zhejiang vinegar, maltose 150g, edible powder 10g.
> > > > > Manufacturing steps <: < < < <
The first step is pigeon selection: when buying pigeons, choose young pigeons with a growth cycle of 25-30 days, and choose vigorous young pigeons, so that the crispy young pigeons can be guaranteed in taste and taste.
The second step is the treatment of young pigeons: the newly bought pigeons are slaughtered and cleaned first, and then soaked in flowing clean water for 30 minutes to remove blood. Then put cold water in the pot, boil it and remove the cold water immediately. -(Note: Don't cut the skin of the squab when slaughtering it, otherwise the crispy squab will affect the appearance)
Step 3: marinate the squab: after the squab is cleaned, boil the brine, control the temperature of the brine at about 80℃, then put the squab in and soak it for 30 minutes, take it out after 30 minutes, and drain the surface moisture of the squab for later use. —— (Note: The brine in the pot can't tumble, so control the temperature.)
Step 4: Skin water: mix the above skin water formulas, then stir until maltose is completely melted, then evenly dip the squab in skin water, and then hang the squab in a ventilated place and air dry it with a fan for later use.
Step 5: Spoon the hot oil: after the pigeons are air-dried, you can scoop the hot oil, boil the oil from the pan, and the oil temperature will be 50% hot. Then, the pigeons will be packed with a colander, with a colander in one hand and a spoon in the other. Then, the hot oil will be evenly poured on the surface of the pigeons until the pigeons are colored (about two minutes). After coloring, the hot oil in the pot will be heated to 80% hot, and then the pigeons will be evenly scooped for about three times. Finally, the pigeons will be taken out.