2, brine preparation method with 15 kg of broth, in order to add spice packets (20 grams of nut, 35 grams of cinnamon, star anise, 50 grams of ginger, 30 grams of Chenpi, 40 grams of licorice, 5 grams of cardamom, incense leaf, 15 grams of ginseng, Angelica sinensis, fennel, Kaempferia japonica 25 grams of 30 grams of grass berries, 2 rosary, Angelica dahurica 10 grams of dried jujubes, cloves, 8 grains), seasoning (120 grams of soy sauce, 950 grams of light soy sauce), seasoning (soy sauce, 950 grams of soy sauce, 10 grams of dried jujubes). 120 grams, 950 grams of soy sauce, 450 grams of white soy sauce, oyster sauce, 200 grams of fish sauce, 300 grams of Huadiao wine, 100 grams of Guangdong rice wine, 160 grams of refined salt, Rose Dew, 150 grams of chicken juice, 80 grams of monosodium glutamate (MSG), put onion, ginger 30 grams each can be used to boil. -Production process - will be slaughtered and washed pigeon with boiling water, quickly into the cold water, so that the skin has toughness, and then put the hot pigeon into the boiling brine, after the fire brine, away from the fire soak for 15 minutes, the use of brine temperature will be slowly immersed pigeon, which can ensure that the meat of the pigeon tender, and does not damage the epidermis; fish out of the pigeon, dry the skin water, hang up the pigeon. Dry the skin of the water, hanging crispy water, air-drying into the 60% hot oil frying color into.
3, raw fried method. It is slaughtered and washed pigeons marinated in flavor, hot skin, hanging crispy water air-drying, direct deep-fried cooked. Raw fried pigeon skin crispy meat tender, garlic flavor. Marinade preparation (40 pigeons) - A material (garlic 5 kg, onion 4 kg, carrots 2.5 kg, parsley 1.5 kg, celery 3 kg), B material (250 g of cooking wine, 100 g of white wine, 180 g of rose wine, 130 g of Meiji-Fresh Soy Sauce, 100 g of fish sauce, 400 g of sesame paste, 300 g of peanut butter, 150 g of salt, 350 g of MSG, 50 g of sugar. (350 grams of monosodium glutamate, 50 grams of sugar, 30 grams of pepper). -Making process - will be A material broken, add B material mix, fill the pigeon's stomach, the remaining material to cover the pigeon, marinated for 24 hours, remove the net marinade, pigeon with boiling water, dry towels to dry the water, hanging crispy water, air-drying, the frying pan will be burned to 40% hot, off the heat dip frying for 10 minutes, and then on the fire frying until the skin is crisp and color can be.
4, baked fried method -. It is slaughtered and washed pigeons marinated in flavor, scalding, hanging crispy water, air-drying, baked in the oven, and then after deep-frying made of color. Roasted pigeon has smooth skin and bright red color. The pre-processing and marination of pigeon is basically the same as that of the deep-frying method. The difference is that when marinating the pigeon from the breast bone along the knife split, marinated pigeon unfolded into a "pipa" shape (so the roasted pigeon is also called "pipa pigeon"), with a special pigeon fork to support the open. Hang the pigeon with crispy skin water and air dry, wrap the wing tips with tinfoil and put them into the oven to simmer on low heat for 15 minutes until they are ripe, until the skin is light yellow, then deep fry them for color. This method is easier to grasp than the first two methods, the results are relatively good. A chef friend asked: why can not be like the Beijing duck directly on the color of the roast? In fact, it can be, except that the organizational structure of pigeon and duck have differences, not like duck to wing inflatable, and no duck fat fat, split pigeon directly baked on the color, will cause pigeon surface meat yellowish, wings and legs below the skin color is not uniform, affecting the visual effect of the roasted pigeon and taste, not as good as the first baked and then deep-fried effect.