Pigeons are one of the traditional snacks in China. They are deeply loved by people because of their tender meat and delicious taste. It takes a certain skill to be a squab. Here are the most authentic squab practices.

First of all, material selection is very important. It is best to choose young pigeons fed naturally, so that the young pigeons produced are more tender. Wash squab and marinate it with Jiang Mo, salt and cooking wine for 30 minutes. Then, blanch the cured squab in boiling water until it goes bad, then shower it with cold water, and then dry the water with kitchen paper for later use.

Secondly, the pot selection of roasted squab is very important. It is best to roast with charcoal fire, and choose a short and wide iron baking tray, so that the pigeons are heated evenly and the roasted pigeons are fragrant, tender and delicious. Coat the inner side of the baking pan with thin cooking oil, put the squab into the pot, brush it with soy sauce, and put it into the oven. Roast until the pigeon skin is golden yellow.

Finally, the squab must be cut neatly before serving on the table. It's best to wait for the squab to cool a little before cutting, and the cut surface will be smoother. Add onion ginger and soy sauce, you can soak it before eating, and it tastes better. This is the way to make the most authentic squab. I hope you can try to make it yourself and share the fun of food together.