Salt and pepper squab
Overview
My husband had a day off today, and he always wanted to buy some food as a gift. He originally wanted to buy a chicken, but when he came to the market, he suddenly said he didn't want to eat chicken, so he bought two squabs on the spur of the moment. At that time, he just wanted to use them to make soup. Later, he thought that my husband likes to eat something tasty, so why not just make salt and pepper squabs? I have eaten them in restaurants before... This is my first time making it, and I don't have much confidence, but after dinner At that time, he was the first to try this. My husband said it was very delicious, it was really delicious... Look at the way he ate it with gusto... Look at him eating it with gusto... I thought it must be really delicious, so I picked it up and ate it, it was really good... I am not bragging,,,, the skin is crispy and the meat is tender... It was simply unexpected... Haha, I ate it all quickly...
Tags
Ingredients
Steps
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Preparation materials: 2 squabs, take out the guts, chop off the buttocks, and rinse the squabs.
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Coat the squab with dark soy sauce (also to make the color more beautiful), add five-spice powder and soak for 10 minutes, then add brine, ginger slices and white wine, cook on high heat until the squab is cooked (it is OK if it can be easily penetrated with chopsticks). After turning off the heat, soak the brine in the pot for about 20 minutes to let the pigeon absorb the flavor.
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After the time is up, pick up the squab, apply a little honey on it, and find a way to let it dry. (You can tie the head with a rope or iron wire and hang it up to dry, about 3 hours.)
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After drying the squab, heat the oil in a pan, put the pigeon in and deep-fry until golden brown (or darker), then it’s OK! Then drain the oil and serve freshly. Season with salt and pepper when eating!
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This is the finished product.
