The recipes for Cantonese cuisine are as follows:

Salt_Lemongrass Squab

1. Put the squab into the lemongrass juice, put it in the freezer together, and refrigerate it for soaking 12 hours. 2. Blanch the soaked squab in boiling water for 5 seconds, take it out and put it in a bowl, pour in light soy sauce and spread evenly. 3. Heat up the pot, add salad oil and heat until 70% hot, add squab and fry for 30 seconds (continuously pour hot oil on the pigeon with a horse spoon), until golden brown, remove and drain. 4. Spread coarse salt in the pot and place it in the oven at 220℃ for 15 minutes. 5. Place the squab in a pot covered with fresh lemongrass, put it in an oven with a temperature of 220℃ for 20 minutes, take it out and chop it into pieces, and put it into the pot together with the lemongrass.

Lemongrass juice: Wash 500 grams of fresh lemongrass, put it into a blender, add 500 grams of ice water, beat into juice, add 30 grams of chicken powder, 25 grams of salt, and 15 grams of fish sauce Mix well to make lemongrass juice.