Crispy Pigeon Practice
Traditional Crispy Pigeon has a marinated, but also with a white brine brine, the flavor is good. Based on this, we have developed a new way to make pigeon suitable for local people's taste and named it "Crispy Pigeon with Healthy Skin".
The pigeons in this dish are not pickled or brined, but stewed and roasted with a dozen spices, with crispy skin and tender meat. 35 yuan for a pigeon is the hotel's top-selling dish.
The specific method is as follows:
1. Crispy pigeon material
2. Pigeon into the material water soak
3. Scalded pigeon with boiling water
4. Scalded pigeon hanging crispy water
Selection: 300 grams of pigeon meat elasticity
Generally choose 300 grams of net weight of pigeons, that is, the growth period of 20 days or so, the baby pigeon, the growth period of 20 days or so, the pigeons, the pigeons, the pigeons, the pigeons, the pigeons, the pigeons, the pigeons, the pigeons, the pigeons. Days of pigeon chicks, its body shape is more proportional, breast meat is full of fat, so the pigeon bone flavor, meat tender elasticity. The pigeons are slaughtered and soaked in water for more than 20 minutes to bleach out the blood.
Soaking: Cool spice water makes pigeons taste good
Take 40 pigeons as an example, and soak the pigeons in cool spice water for 6-8 hours.
Note that the pigeons must be soaked in cooled spice water, or you can seal the pot with plastic wrap and put it in the refrigerator to soak at a constant temperature.
Spice water production:
50 grams of cinnamon, 5 grams of orange peel, 25 grams of Angelica dahurica, 25 grams of ginger, 30 grams of dried ginger, 20 grams of nutmeg, cardamom, nutmeg, 10 grams of fennel seed, 10 grams of grass cardamom, 50 kilograms of water, 2 kilograms of salt, 2,500 grams of scallion, 1500 grams of green onion, 1 kilogram of ginger and 2 bottles of Huadiao wine.
Pot on the fire into the water to boil, all the above materials into the boiling water in a small fire simmer for 15 minutes.
Hanging crispy water: do not use caramel
First use boiling water to pigeon pores, and then hang 2 times crispy water, can not wait for the pigeon after the cool hanging crispy water, so that the color and taste of the baked out of the bad, and also can not use a towel to wipe the skin, in order to avoid rubbing the skin bad. Hang the pigeons in a ventilated area to dry for 6 hours until the skin is free of moisture and can be roasted.
Crisp water proportion of Hundred Flowers brand honey 500 grams of boiling water with 3 kg of boiling water, add 250 grams of white vinegar and mix well. I use white vinegar to replace the big red zhe vinegar in Cantonese crispy water, which can make the skin more crispy; in addition, when mixing the crispy water with natural honey instead of caramel, to remove all kinds of additives in the caramel, the pigeon taste better and the skin is more crispy.
Roasting: no more than 15 minutes
Hang the air-dried pigeons directly into the casserole oven, and simmer on low heat for 15 minutes. Note that in the roasting process to master the time, in the pigeon roasted 10 minutes after you can open the door to observe the color of the pigeon, this time the color should be slightly lighter than the color of the finished product, and then roasted for another 4-5 minutes that is ripe.