Address: No.36 Kanghua Road, Shi Qi District
The practice is as follows:
Ingredients: 1 squab (about 250g), 4 tablespoons of soy sauce, brown sugar 2 tablespoon, 1 teaspoon of sesame oil, and half a teaspoon of monosodium glutamate.
Production: evenly rub the mixed seasoning on the pigeon belly and pigeon body and marinate for about half an hour. Put 50 grams of clean water in high fire for 5 minutes, turn the squab over and continue heating for 5 minutes. Take out the squab, cool it, cut it into 4 pieces, put it into the shape of a flying pigeon, and pour it back into the original juice.
Features: Delicious flavor, typical Guangdong flavor.
operation sequence/order
1. Prepare a pot of white brine: first, put spices such as fragrant leaves, cinnamon, tsaoko, pepper and star anise into the soup bag, and then add water to boil for two to three hours to make a pot of fragrant white brine.
2. Pigeon soaking: Boil the boiled pigeon, put it on the fire, pour the brine of the pigeon into the pigeon belly with a spoon, and repeat it several times (the purpose is to heat the inside of the pigeon first, so that the pigeon is heated evenly during pigeon soaking), and then soak the whole pigeon in the brine of the pigeon for about 20 to 25 minutes (the soaking method is to let the pigeon have enough time to absorb the fragrance of the brine of the pigeon and keep the pigeon meat fresh and tender).
3. Sizing: Sizing should be done when the squab is fried to golden crisp (put maltose in Zhejiang vinegar and stir evenly). Put the soaked squab into the cooked pulp to make its epidermis uniform in size.
4. Air-drying: You can't fry pigeons after sizing, because the skin moisture of pigeons is relatively high at this time, which requires an air-drying process. After sizing, you can hang pigeons with steel hooks for about 40 minutes to 60 minutes (of course, it's no problem for a long time). 5. Fried pigeons: The oil temperature is very important when frying, and the high oil temperature plays a role in keeping the gravy. The best way to fry is to drip oil, which can better control pigeons.