To brine squab, take selected large emperor pigeons, cut off the feet and wash them. After the brine in the brine bucket boils, put the pigeon into the brine, pour in the rose wine, cover the brine bucket lid, cook over medium heat for 10 minutes, take out the pigeon, and insert a steel needle into its leg a few times. (makes pigeons easier to cook). Then, put it into the brine barrel and cook it for about 7 minutes. Mix white vinegar, minced garlic, red peppercorns and sugar and use it as a condiment for dipping.
Basic Information
Chinese name
Brine Squab
Alias ??
Chaozhou Brine Pigeon
Main ingredients
Squab, cooking wine, brine, dark soy sauce
Effects
Nourish the stomach, reduce phlegm and relieve cough, nourish yin and moisten the lungs
Does it contain preservatives?
No
Ingredients
Main ingredients: 2 large imperial pigeons (weighing about 750 grams)
Ingredients: Appropriate amounts of white vinegar, minced garlic, red peppercorns, sugar, and about 100 grams of rose wine.
Method
Method 1
Ingredients
Ingredients
Amount
Milk Pigeon
1 pigeon
Brine juice
Adequate amount
Ginger
5 slices
Cilantro
2 plants
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Detailed steps
Steps
Pictures
Instructions
Step 1
Step 1
Clean the squab and put it into boiling water for 2-3 minutes.
Step 2
Step 2
After the squab comes out of the water, rinse it under the faucet until it is cool, and set it aside for later use.
Step 3
Step 3
Add tangerine peel and ginger to water and boil, then add sugar and brine juice.
Step 4
Step 4
Put in the squab (the brine is best to cover the squab) and cook over medium heat for 30 minutes (turn the pigeon over during this period) ).
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Method 2
Ingredients
Ingredients
Amount
2 squabs, 10 grams each of licorice, cinnamon and star anise, 250ml Lee Kum Kee mushroom dark soy sauce, 200g sugar, 75g salt, 80ml light soy sauce, 1250ml water
Detailed steps
Steps
Pictures
Instructions
Step 1
Step 1
1. Licorice, star anise, cinnamon Wash and put into a fish soup bag, then put it into clean water and cook together for 30 minutes (low heat); 2. Put the pigeon in boiling water in another pot and blanch the bleeding water, then rinse with cold water; 3. Add sugar, salt, dark soy sauce, and light soy sauce to the pot in step 1 and wait until it boils. After boiling, add the pigeon and cook for 20 minutes. Finally, turn off the heat and simmer for 10 minutes.
Method 3
Ingredients
Ingredients
Amount
Squab
Ginger
Rock sugar
Secret brine juice
Detailed steps
Steps
Pictures
Instructions
Step 1
Step 1
Cook on high heat for 10 minutes and on low heat for 10 minutes
Dish standard
Brine Pigeon (Chaozhou Brine Pigeon)
The color is light yellow, the meat is smooth and tender, the taste is fresh and fragrant, and the shape is beautiful.
Nutritional value
This dish nourishes the stomach, resolves phlegm and relieves cough, nourishes yin and moistens the lungs.
Tips
Top pigeons can also be soaked in Chaozhou brine, using the same method.
[1]
Making brine
About twenty star anise, three large pieces of ginger smashed, half a bowl of peppercorns, two large pieces of cinnamon, five large pieces of tangerine peel, two spoons of sand ginger powder , eighteen cloves, eight strawberries, twenty garlic, two handfuls of green onions, twenty fresh chili peppers, twenty dried chili peppers, half a bowl of black peppercorns, a bowl of dark soy sauce, half a bowl of cooking wine, salt, Half a bowl of rock sugar, MSG. Heat a dry pan over low heat, add star anise, ginger, Sichuan peppercorns, cinnamon, dried tangerine peel, cloves, strawberries, garlic, dried chili peppers, and black peppercorns and stir-fry over low heat until fragrant, then add water to soak the pigeons and cook them After two hours, add green onions, fresh chili peppers, dark soy sauce, cooking wine, salt, rock sugar, and MSG, then turn on low heat and simmer for another two hours, try seasoning again, then turn off the heat and let cool.
Let the taste of the new brine blend and be warm and pure. The first to fifth pigeons that have just been brine have a moderate taste. After the five pigeons have been brine, the marinade begins to taste fragrant and rich. After use, the marinade can be stored in the refrigerator and can be used again later. As long as it is stored properly and will not go bad, the marinade will become more fragrant and more flavorful as it ages, and it can also be used in a wider range of applications.
Local Food
When it comes to Teochew cuisine, braised duck is the first choice. Cantonese people like to eat pigeons, whether they are old pigeons or young pigeons, braised in braise or brine, they will eat them all. So in winter, you will see places to eat pigeons in the streets and alleys. Eating pigeons in winter has the effect of nourishing the liver and kidneys and replenishing qi and blood, so there is a saying in Guangdong that "one pigeon is worth nine chickens".