Steps of salted pigeon
1, 2 young pigeons, 300g of soy sauce, 0/00g of soy sauce/kloc, 0/00g of sugar/kloc, and 800g of clear water.
2. Brine spices: cinnamon 10g, geranium 10g, licorice 5g, star anise 10g, fennel 5g, pepper and pepper (pepper can be removed if you don't like spicy cheese).
3. Put all the bittern into the casserole and simmer for 30 minutes.
4. When the brine is boiled, treat the squab, rinse it, and put it into the pot to fly.
Pigeons flying over the water are more likely to clean up the mess in the inner cavity.
6. Wash inside and outside, soak in boiling brine, and dip it evenly.
7. Pick it up and marinate it aside until the salt water is cooked.
8. Brine boiled for 30 minutes smells good.
9. Put the pigeons in the brine sauce that has been stewed for 30 minutes.
10, close the pigeon halfway to avoid sticking to the pot, so that the color is more uniform and the cooking is more uniform.
1 1, simmer for 20 minutes, turn off the fire, and bake for 5- 10 minutes, then you can pick up the pigeons and enjoy the young pigeons in brine.
Pigeons with homemade sauce
1. Marinate pigeons with soy sauce, soy sauce, salt, sugar, chicken essence and ginger slices, massage for five minutes and then refrigerate for half an hour.
2. After taking out, coat maltose on pigeons and fry in oil until both sides are golden.
3. Pour oil from another pot, add onion, ginger and garlic until fragrant, add sauce, seafood soy sauce, sugar and salt, add water to boil, and add pigeons.
4. After boiling, cover the pot and cook for half an hour. If it is a free-range chicken, it is recommended to cook it in a pressure cooker 15 minutes. The special fragrance challenges all the halogen pigeons outside.