The best formula of braised pigeon crispy skin water

material

Pigeon, a packet of marinade, onion, ginger, cooking wine, soy sauce, soy sauce, salt, honey, spiced powder.

working methods

1. Take out the viscera of squab and clean it;

2. Add onion and ginger cooking wine, soy sauce and salt to a packet of marinade, bring to a boil over high fire, add squab and cook over low fire for about 20 minutes; Pickled squab overnight;

3. Rinse the squab, blow dry it with a hair dryer, evenly spread honey on the squab, remove the oil with a proper amount of oil, soak the breast meat in the oil temperature of about 80 degrees, and spray it on the squab's back with boiling oil;

4. Add salt to the spiced powder and stir-fry with low fire to make Huai salt for seasoning.

Practice 2,

material

, squab 1, water 400 ml, salt water 200 ml, honey 1 spoon, lemon juice 1 spoon, and half a tablespoon of soy sauce.

working methods

1: Boil pigeons in boiling water for 3 minutes.

2: Add ice water to cool.

3: Take another pot, pour in water and brine juice, and then add the squab.

4: Cover and cook 12 minutes, turn off the fire and soak for 2 hours.

5: Place the squab on a baking tray, mix honey, lemon juice and soy sauce, and then coat it on the squab surface.

6: Preheat the oven 180℃ and bake for 20 minutes until the skin is crisp.

7: immediate success

Exercise 3,

material

A pigeon, a pot of old bittern, some honey, some lemon juice and some soy sauce.

working methods

1. Wash the squab, blanch it, put it in a boiling water pot, simmer for 12 minutes, turn off the fire and soak for more than two hours, then take out and drain the salt water. In the meantime, if the marinade can't completely drown the squab, it needs to be turned over two or three times to make the squab taste all over.

2. Take a proper amount of honey, lemon juice and soy sauce, mix them evenly and apply them on the squab, and then apply them after a little drying. The bottom is padded with tin foil to prevent oil from dripping directly on the chassis during baking, and the oven is preheated to 180 degrees.

3. The place where the bones protrude and are easy to paste can be wrapped in tin foil and baked in a preheated oven for about 20 minutes, and the pigeon skin can be crispy. Turn it over in the middle and brush it with pure honey again.

Practice 4,

material

Ingredients: Shi Qi squab 1 0,400g, 60g vegetable oil, bittern and fried chicken water.

working methods

1. Clean pigeons, soak them in salt water for 20 minutes and then take them out.

2. sprinkle with fried chicken water and hang dry.

3. Heat the oil in a hot pot and fry until the pigeon skin is crisp.

Practice 5,

material

2 young pigeons, 500g flour, 5 lotus leaves, appropriate amount of ginger juice, appropriate amount of pickled pepper, onion, star anise, cooking wine, salt, monosodium glutamate and pepper.

working methods

1. Young pigeons are slaughtered, washed, boned, chopped into small pieces 1 cm square, marinated with seasoning for 10 minutes, and then oiled for later use.

2, pot fire, inject oil to 40% heat, add ginger, pickled pepper, onion, star anise stir fry, add wine, pigeon, stew 15 minutes.

3, flour and evenly, divided into small dough. Cut the lotus leaf into small pieces, wrap it in squab, then wrap it in dough, and fry it in 50% hot oil until the skin is golden. Serve.

Practice 6,

material

Pigeon 10 (about 150g each), Morchella, Boletus, Dictyophora dictyophora, Tricholoma matsutake and Tremella, homemade hot sauce 15g, and appropriate amount of yellow wine, soy sauce, salt and oyster sauce.

working methods

1. Boned the whole pigeon and washed the blood.

2. Dice all kinds of bacteria, stir-fry them with homemade hot sauce, put them into pigeon belly, seal their mouths, hang them in sugar, dry them, fry them in oil pan, and add Tonga seasoning to burn them.

Exercise 7,

material

The main ingredient is a squab. Appropriate amount of seasoning salad oil (actual amount 15g), 800g of marinade.

working methods

1. Slaughter the squab, bleed it, remove its hair, gut it, wash it, then set it on fire in a pot, add the squab, bring it to a boil, and stew it on low heat.

2. Drain the boiled squab, then stir-fry the wok and pour in the oil. When the oil is 70% hot, put the squab in the oil pan, fry the skin and take it out, then change the knife and put it on the table.