How to make pigeon meat delicious?

If the best squab practice, I personally think it is crispy squab!

Generally speaking, if you want nutrition, you should choose old pigeon stew! If you want a better taste, choose squab! Pigeons can be cooked in a variety of ways, such as braising, marinating, frying, stir-frying, barbecue, stew and so on! Among these practices, I personally think that the best is charcoal roasting, followed by frying.

Let's talk about the method of crispy pigeon first!

There are three ways to make crispy squab: the first one has the strongest taste, and the second one has the best taste! Color appearance is the best way.

The first one is to put pigeons in special brine, then brush them with crispy water and fry them! The specific method is as follows: after scalding pigeons with boiling water, soak them in boiling brine 15 minutes without firing, only soak them in the residual temperature of brine, then take them out to dry the surface moisture, brush them with crispy water, and fry them after air drying!

Preparation of bittern: broth 10 kg, seasoning bag (Amomum villosum 20, fennel 25 g, cinnamon 35 g, geranium 15 g, star anise 50 g, galangal 50 g, dried tangerine peel 30 g, licorice 40 g, white mouth 5 g, codonopsis pilosula 15 g, angelica sinensis 25 g.

The second kind is fried. Pigeons are cleaned and pickled directly. After boiling water, dry the skin, brush it with crisp water, air dry and fry it! The pigeon skin made in this way is crispy and tender!

Pickling materials: garlic, onion, carrot, coriander and celery are mashed, cooking wine, white wine and rose wine are tasted, fish sauce, sesame sauce, peanut butter, refined salt, monosodium glutamate, sugar and pepper are evenly mixed, put into pigeon belly, cover pigeons with the rest materials, and marinate for 24 hours.

The third type: charcoal roasting! It's usually baked until it's medium-cooked, and then fried. The specific steps are as follows: first, marinate and taste, then blanch the skin in boiling water, dry it, brush it with crispy skin water, wrap the dovewing tip and leg tip with tin foil, put it in the oven and simmer for about 15 minutes until cooked, then take it out and fry it.

Preparation of crispy water: mix Shanghai white vinegar 1.5 kg, red Zhejiang vinegar 2 10 g, maltose 80 g, white wine 15 g and edible powder 5 g, simmer with low fire until maltose melts, and then stir evenly.

Tip: Generally, young pigeons refer to pigeons that have been fed for about 25-35 days. At this time, pigeons are not sexually mature and generally weigh 6-7 Liang. Pigeons taste the best at this time!