Braised crispy squab

Overview

How to cook Braised crispy squab at home

Tags

• hot dishes
• 4d soy sauce
• chicken soup
• cinnamon
• coriander root
• fat and tender squab
• lee kum kee steamed fish with soy sauce
• lee kum kee marinated sauce
• licorice
• lilac
• msg
• onions
• rice wine
• southern milk
• star anise
• sugar
• white soy sauce
• fragrant leaves
• ginger
• salt
• salt and pepper

Ingredients

Steps

1. 1 .Wash the bare squab, cut off the legs, and put it into a steel pot. Add 1000 grams of spices and seasoning water, green onion knots, and ginger cubes into the steel pot in advance. Bring to a boil, then turn to low heat and cook for 30 minutes (to bring out the aroma), cook for about 10 minutes, and take out when mature.

   

2. 2 Pour the prepared maltose water over the whole body of the squab, evenly. After pouring maltose water, hang the squab on an iron hook and place it in the air outlet to dry for about 4-6 hours.

   

3. 3 .Heat a pan and add lettuce oil. When it is 80% hot, place the pigeon in a grate. Use an iron hook to scoop the oil into the belly of the pigeon first, then continue to pour the oil on the pigeon skin until golden brown.

   

4. 4 Cut off the head, tail, wings, and body of the pigeon, cut it into two pieces, and chop it into three pieces with a diagonal knife (cut each pigeon into six pieces). Use a long waist basin to put the head, tail, wings, and body of the pigeon on it. Arrange it in the shape of a pigeon, with two pigeons facing each other.