As one of the traditional Cantonese dishes, the delicious braised pigeon is believed to be unforgettable for everyone who has eaten it. There is an old saying that describes the braised pigeon in Guangdong: it is better to eat half a catty of animals than to eat four or two birds. The delicious braised pigeon is ruddy in color, fragrant in skin and tender in meat, so you won't get tired of eating a whole one at a time!

Friends who have seen the practice of braised pigeons know that the pigeons we eat are not "braised" like braised pork and braised fish pieces, but pickled, dried and fried. The brine soaked in squab is a delicious source of squab. Salt water can make the taste of meat more colorful. Every barbecuer will have his own brine blending formula. In the barbecue training school, Master Chen's formula of marinated squab can be prepared in different proportions according to the variety and size of squab. All the students who follow Master Chen know that every pigeon here can be pickled and practiced by the students, and they can personally participate in every step of roasting pigeons and learn the real braised pigeon technology.

There are thousands of kinds of birds. Why are they braised pigeons? Pigeons are tender in meat, delicious in taste and rich in nutrition, which is just right for stewing. In Guangdong, pigeons are a good choice for nourishing.

The frying part of braised milk requires high details of oil temperature control. The oil temperature should be higher, and it is easier to master if it is drenched, indicating that it is golden, crisp and bright. If you fry it, if you don't master it well, the pigeon will probably precipitate water when cooking, or the skin will turn black at once, so it is safer to spray it with unprofessional oil. The oil temperature is high, the color changes quickly, and the pigeon juice will not be lost. Pigeons should be baked fresh and fast.

Guangdong roasted pigeon braised pork, a classic dish in Guangdong roasted meat!