Ingredients pigeon 2 only 13 spices moderate amount of soy sauce old soy sauce sesame oil

Braised pigeon (home version) of the practice

Braised pigeon must be cleaned after buying back. Including the internal organs inside the chest cavity, the neck of the throat are all clean, otherwise how to cook will have blood. The boss explained, this is indeed very important.

Boil water in the pot, first blanch. After blanching the residual body hairs and dirt are pulled out

I personally do not recommend cooking for too long, as long as almost cooked on the good, which is worried about cooking too long, the back of the braised easy to break the skin.

After cooking, immediately rinse off with cold water, including the dirty froth. Drip dry water standby.

Cantonese dishes braised pigeon practice steps

Prepare brine.

13 spices moderate amount of water to boil, add slightly more soy sauce, moderate salt, their own taste test, slightly salty does not matter.

Put the pigeon into the brine, boil

Remember to turn over when appropriate

You can pour the brine with the help of a spoon into the pigeon's chest, which is easy to taste

Side by side, cooking, pouring, and turning over from time to time. Let the pigeon whole fully can absorb the aroma and flavor of the marinade. This time you can add soy sauce for color. Again keep pouring

After about 15-20 minutes of cooking, let the pigeon soak in the marinade. Turn it over every so often so that it is evenly colored and fully absorbs the flavors.

Let it stand for about 2 hours, drain the juices and set aside.

Heat the oil in a wok.

Remember to dry the pigeons as much as possible before putting them into the frying pan, otherwise they will explode dangerously if too much juice collides with the hot oil.

Oil is about 8-9% hot, add pigeon. Pour the pigeon with the help of a ladle so that it is fully exposed to the heat of the oil. You can see the change in the texture of the pigeon's skin after pouring the hot oil.

Fry both sides evenly

Home cooking is not the same as cooking in a restaurant, so the frying time and heat are not the same as in a restaurant. So the proper skin crispy on the OK. The color and taste is not inferior to the restaurant's output.

The last thing is to chop the pieces.

Tips

1. Pigeons bought in the market to remove the hair net weight in the 7-8 two is the best;

2. Remember to the chest cavity of the viscera are clean, the store may not be dealt with cleanly to you;

3. marinade used up to filter the clean can be stored to do the old marinade, next time the marinade of something else when the flavor is new marinade is not comparable to the new marinade!

4. When the pigeon is fried in the pot, remember to dry the juice before putting it in the pot, and be careful of the oil frying

5. The longer the pigeon is immersed in the marinade, the more flavorful it will be

Cooked and fried

Fried and fried

Baked and fried

Roasted and fried

These are the best way to make the pigeon more delicious, but it's not the only way to make the pigeon more delicious.

Braised pigeon is one of the traditional dishes of Guangdong Province, belonging to the Cantonese cuisine. The main ingredients are pigeon, characterized by crispy skin, smooth meat, tender bones and juicy. Folk has always been "a pigeon is better than nine chickens," said the braised pigeon outside the crispy tender, eat braised pigeon, most people do not even let go of the bones, because after the brine and then deep-fried pigeon is fragrant to the bone.

When frying, the oil temperature is quite important. The oil temperature is too high, will make the above reaction accelerated dramatically, the violent reaction to make the finished product black and produce a bitter taste; oil temperature is too low, can not be in the appropriate time to produce enough chemical reaction, can not achieve the effect of crispy skin color red. Generally cooked or baked after frying, the oil temperature should be controlled at 60% of the heat, into the oil frying until the color red skin crispy fish out; raw frying oil temperature should be controlled at four to five percent of the heat between the long time to dip fried to the pigeon meat is mature, and then raise the temperature of the oil frying until the color red skin crispy fish out.

Steps

. Prepare pigeon, soybean sprouts, ginger and garlic.

. Pack the pigeon, wash and chop small pieces; wash and drain the bean sprouts. Green and red peppers, onions, ginger and garlic are cut and set aside.

. The oil in the pot is hot, burst incense ginger, under the pigeon stir fry.

4. Add garlic cloves, onions, stir fry.

. Add cooking wine, stir fry.

. Add salt, soy sauce, stir fry.

. Add appropriate amount of cold water along the side of the pot, bring to a boil over high heat, and simmer over low heat for 30 minutes.

. Add soybean sprouts.

. Add green and red peppers, stir-fry until broken; sprinkle in pepper and season to taste.

Raw materials: 1 pigeon, 500 ml of crispy water, 5 grams of sliced shrimp, 2 grams of salt, 3 grams of chicken essence, 3 grams of monosodium glutamate (MSG), 2 grams of sugar

Methods:

1, the first pigeon killed clean, and then soaked in brine to taste.

2, oil burned to eighty percent hot, the pigeon on the crispy water. Slowly dip the pigeon in the hot oil,

3, soak and fry for 5 minutes until golden brown. Down into the shrimp slices fried crisp. Chop and serve on a plate.

Guangming pigeon is become "the world's first pigeon", is one of the three specialties of Shenzhen, because of its unique flavor and become widely known to the people of Shenzhen cuisine. Bright pigeon is characterized by crispy skin, tender meat, fragrant bone, juicy, gently bite on a mouthful, first of all, the crispy skin is bitten, and then a burst of strong meat aroma, aroma with a slight sweetness, and meat because of the tenderness of the very elasticity of the pigeon, when your mouth away from the pigeon, beware of the juices will be dripping down.

Bright pigeon in the selection of materials strictly choose the growth period in about 25 days of pigeons, these pigeons are all five grain (corn, sorghum, hemp, peas, wheat) rearing, drinking pollution-free groundwater, this period of the pigeon is not only tender, and is rich in a variety of nutrients that can be easily absorbed, if the pigeons are too large, the meat will be relatively old, eat up the texture of the big discount, and 25 days old pigeons!

Bright pigeon production process is the most critical and distinctive step is that all pigeons should be aged brine soaking, brine the longer the more fragrant, brine materials are very careful, by more than twenty different herbs into the soup at the same time and boiled, each material has a strict configuration of the proportion of different ratios configured out of the brine flavor is very different. In Shenzhen to eat to the authentic bright pigeon only to go to the following three to eat the original flavor of pigeon: pigeon garden, bright hospitality, South Guangdong bright cultural food park; pigeon garden is characterized by a pot of 30 years of history of the aged soy sauce marinade, which can not be done elsewhere, 30 years to cook countless pigeons in the pot of marinade inside the marinade, the marinade absorbs all the pigeon's essence, which is the real gourmet Obsessive pursuit; bright hospitality is a government-led state-owned enterprises, pigeon flavor authentic, deep bright is their advantage is also their disadvantage, every time you have to go to the bright to eat; South Guangdong bright cultural and culinary park pigeon relative to the first two on the late, the taste is also authentic, the biggest feature is that his family has a resort, while eating pigeon can also enjoy the mood of the vacation. Bright pigeon is not only popular among the general public, but also many stars, celebrities, dignitaries will repeatedly go to taste.