Pigeons: six
condiments
Soy sauce: chicken essence: white wine: salt: four packs of thirteen spices: cumin powder: tin foil: one roll.
Specific steps
first step
first step
1. Clean the squab, leaving the heart and roe, wipe all the pigeons with salt and marinate them in the refrigerator for one night.
Second step
Second step
2. Take out the pickled pigeons, rinse both sides with clear water, remove blood and excess salt, and put them in a basket to dry.
Third step
Third step
3. Prepare a bowl with a spoonful of salt, two spoonfuls of chicken essence, one spoonful of thirteen spices and one spoonful of cumin powder.
Fourth step
Fourth step
4. Put a proper amount of soy sauce in the bowl where the seasoning has just been put, and mix well for later use.
Step five
Step five
5. Take another bowl and put the white wine in it. The higher the degree, the better (I use my own mulberries instead of white wine at home).
Step 6
Step 6
6. Roll the dried pigeon in a white wine bowl, take it out and drain it a little, and drain the excess wine.
Step 7
Step 7
7. Put the pigeons that have rolled the wine into the seasoning bowl, roll for a circle, let the pigeons be evenly stained with seasoning, take them out and drain them until they don't drip.
Step 8
Step 8
8. Tear the tin foil into a piece about 20 cm wide, tear a few pigeons, and then wrap the pigeons that have just eaten with tin foil, so the package is very tight.
Step 9
Step 9
9. Let the wrapped pigeons stand for 30 minutes to let the meat taste.
Step 10
Step 10
10. Put four packs of salt in the pot and fry over high fire. As long as you put your hand on the salt, it feels like it has been roasted by fire (preferably with coarse sea salt).
Step 1 1
Step 1 1
1 1. Stir-fry the salt, put some at the bottom of the casserole, and then put the wrapped squab.
Step 12
Step 12
12. After putting the squab away, pour all the remaining salt into the casserole, cover the squab tightly, then cover the casserole and bake slowly. You can finish it in about an hour and a half.