How to cook braised pigeon?

Braised pigeon is one of the traditional famous dishes in Guangdong Province, belonging to Cantonese cuisine. The main ingredient is squab, which is characterized by crispy skin and smooth meat, tender and juicy bones. People always have it? One pigeon is worth nine chickens? It is said that the braised pigeon is crispy outside and tender inside, and most people don't even let go of their bones when they eat it, because the braised pigeon is fragrant to the bones.

Ingredients: squab, salt water, ginger, onion, pepper, oil.

Crispy water: honey, rice vinegar, soy sauce.

Brine: cinnamon, fragrant leaves, clove, pepper, star anise, dried tangerine peel, tsaoko, licorice, Siraitia grosvenorii, ginger, pepper, soy sauce, crystal sugar, etc. The taste of raw materials should not be particularly prominent, so the particularly prominent taste is to put more.

Practice: wash the squab, take out the internal organs and take a hot bath (blanching). Prepare brine in advance, and the materials should be neat. If it is not neat, try to make it up. One or two of them should not stand out. The boiled brine is mellow. It is best to preserve brine in food after pickling, put it in refrigerator, take it out and heat it every few days, and add a little spice when pickling. After that, the brine will continue to be preserved, which will be more fragrant.

Add ginger slices, shallots and dried peppers to the salt water, add scalded squab, marinate for 15 minutes, and then turn off the fire and soak for 40 minutes. Take out the marinated squab and dry it. Mixed crispy water. Dry squab with crispy water, brush all over the body, and then put it in a ventilated place to dry. Brush the dried squab with a layer of crispy water and air it for 3 or 4 times, preferably about 3 hours. Heat the oil in a pot, and pour the oil on the squab with a spoon until the squab turns golden brown.

Pigeon meat is rich in nutrition and easy to digest. Every 100g pigeon meat contains protein 22. 14g, fat 1g, and trace elements and vitamins are also relatively balanced. Traditional Chinese medicine believes that pigeon meat is salty and flat, which has the effects of nourishing kidney and benefiting qi, expelling wind and detoxifying. It is mainly used to treat diseases such as fatigue, quenching thirst, chronic malaria, blood under intestinal wind and so on. In addition, it also has obvious curative effect on dizziness, mental fatigue and memory decline.