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The traditional crispy pigeons are pickled or made with white brine, and they all taste good. This one is made with more than a dozen spices, then roasted and then fried, making the crispy meat more tender. Here's how
One. Crispy pigeon selection: 300 grams of milk pigeon meat is elastic, generally choose 300 grams of net weight of the pigeon, that is, the growth period of about a month of pigeons, its body size is relatively symmetrical, the breast meat is full and fat, such pigeon bone aroma, tender meat elastic. The pigeons are slaughtered and soaked in clean water for more than 20 minutes to rinse off the blood.
Two. The pigeons are soaked in ingredient water: the cool spices are soaked in the pigeons with good taste
1. Take 100 pigeons as an example, first put the cleaned pigeons into the cool spice water and soak them for 6-8 hours.
2, spice water preparation: star anise, tangerine peel, fragrant leaves, grass fruit, white root, red buckle, hawthorn, old buckle, cucumber, white buckle, cinnamon, Sannai, fragrant fruit, peppercorns, licorice, cumin, Chuansha ren, 50 kg of water, 1.8 kg of salt, 400 g of monosodium glutamate, 210 g of chicken powder, 210 g of sugar, 1000 g of green onion, 700 g of onion, 750 g of onion (best dried onion), 600 g of ginger slices, 2 bottles of flower carving wine, boil in water on the pot, and boil all the above ingredients into boiling water for 15 minutes.
3, pay attention to the pigeon must be soaked with cool material water, you can also soak the soaked pigeon pot on plastic wrap, put into the refrigerator cold storage constant temperature soaking, soaking for 6-8 hours.
Three. Hanging crispy water: caramel, maltose, honey can be used, honey is better
1, first use boiling water to blanch the pores of the pigeon, and then hang the crispy water 2 times, can not wait for the pigeon to be cold after hanging crispy water, so that the color and taste of the baked are not good, and can not be wiped with a towel, so as not to wipe the skin bad. The pigeons with crispy water are hung in a ventilated area and air-dried for 6 hours until the skin is free of moisture and can be baked
2, crispy water ratio: honey 500 grams with boiling water 3 kg to open, add white vinegar 250 grams to mix well, with big red Zhejiang vinegar can also be.
Four. Bake in the oven and fry
The pigeons are hung with crispy water, air-dried, wrapped in tin foil and grilled over low heat for 15 minutes until they are ripe, until the skin is pale yellow, and then fried to color.
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