Brine is a key step if you want to make a good pigeon with brine first!

"bittern" simply means to make "bittern" with spices and seasonings, and then put the ingredients into the bittern to "stew" and "soak", so that the aroma and seasoning of bittern can enter the ingredients and achieve the desired "taste" of the ingredients.

First of all, a pot of good brine is needed to make braised taste. There is a common saying that the old brine that has been used many times will be better than the new one, so many cookbooks and even cooking teachers will tell you to keep the old brine and take it out, so that the flavor of the brine will get better and better. But who will cook lo-mei every week except those who specialize in selling lo-mei or opening shops? Old brine will also take up space in the refrigerator.

For the average family chef, what is really needed is the skill of making new marinated pigeon with old marinated effect every time, so today, I will simply teach you some methods of home-cooked marinated pigeon.

The stewed pigeon meat is tender and less fat. The marinade is also salty and sweet, and the spice in it is not too strong. Everything is just right. It is absolutely delicious to cook this dish well.

1. firstly, wash the squab, gut it, and prepare the following bittern materials: 2 pieces of star anise, 2-3 pieces of cinnamon, 1 piece of dried tangerine peel, 1 teaspoon of pepper, 3 tablespoons of soy sauce, 2 tablespoons of soy sauce, 1 cup of water, 1 tablespoon of rock sugar and 1 tablespoon of wine.

2. Boil the soup with water (the water level is better than that of the squab). After the water boils, put the pigeon spleen down into the pot. First, let the water boil over medium heat for 5 minutes, then turn to low heat for 25 minutes. If the water level is not over the squab, turn the squab upside down every 1 minutes. Finally, insert chopsticks into the thickest meat position, such as bleeding water. If there is still blood, it is ok.

3. Set up the squab and soak it in boiled brine for 3 minutes to cool.

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

after these main steps, you can make a pot of delicious home-cooked lo-mei