The marinated pigeon meat is tender, with less fat, and the marinade is salty and sweet, and the spice inside is not too strong. Everything is just right. This dish is absolutely delicious when cooked well.

1. First, wash the squab, gut it, and prepare the following marinades: 2 pieces of star anise, 2-3 pieces of cinnamon, 0/piece of dried tangerine peel, 3 tablespoons of pepper 1 teaspoon, 3 tablespoons of soy sauce, 2 tablespoons of soy sauce, water 1 cup of water, and crystal sugar/kloc-0.

2. Boil the soup with water (the water level is better than that of young pigeons). After the water is boiled, put the pigeon spleen down into the pot. First, let the water boil over medium heat for 5 minutes, and then turn to low heat for 25 minutes. If the water level does not exceed the young pigeon, turn the young pigeon upside down every 65,438+00 minutes. Finally, insert chopsticks into the thickest part of the meat, such as bleeding water, if there is still blood water.

3. Place the squab and soak it in boiling salt water for 30 minutes to cool.

4. Marinate it, taste it and put it in a fresh-keeping bag with the squab. It is best to marinate overnight.