Crispy fried pigeons

Fried pigeons with crispy skin

Raw materials for crispy fried pigeons:

Two pigeons (about 700g in weight), 15g shrimp slices, 1.5g scallion, 1.5g garlic, 2G chili, 0.5g sesame oil, 100g sugar and vinegar, 100g syrup (30g maltose, 15g Shaoxing wine, 10g Zhejiang vinegar, 10g wet starch), 100g white brine (made of star anise, clove, licorice, cinnamon, caokuo, dried Shajiang, Zanthoxylum and refined salt), 5g wet starch, and 1500g peanut oil (solid) 75 g).

Processing steps of crispy fried pigeons:

1. Put the pigeon into boiling water and roll for about half a minute, take out and wash it, remove the fluff, yellow clothes, dirt and drain the water.

2. Put the white brine in the pot, bring it to a slight boil, put in the pigeon, immediately remove it from the fire, soak it until it is nine years old, and take it out; hang the syrup on the hook, and hang it in a ventilated place to dry.

3. Heat a wok over medium heat, add oil and cook until five years old. Deep fry the prawns until crisp. Remove after floating. Take the end of the pot away from the fire, put it into the pigeon, put it back on the stove, hold it with a net spoon, fry it while turning it over. When the skin is crisp and bright red, take out the net spoon and drain the oil.

4. Put the frying pan back on the stove, add garlic, green onion, pepper, sweet and sour, sesame oil, dilute with 5g wet starch, thicken with sweet and sour sauce, and serve in two dishes.

5. Each pigeon is cut into two parts vertically, 6 pieces on each side, 24 pieces in total. Build the pigeon's original shape on the plate, and use the

Characteristics of crispy fried pigeons:

Pigeon red shrimp white, crisp skin, meat flavor, color, shape, taste are good, wine is the best.

Crispy fried pigeons

Crispy fried double pigeon is a Cantonese dish, the main ingredient is the net pigeon, ingredients are shrimp slices, seasoning for sesame oil, sweet and sour juice, white brine and so on. This dish is mainly made by frying.

Raw materials

Two pigeons (weighing about 700g), 15g shrimp slices and 3 peppers.

Seasoning: 1 scallion, 3 cloves of garlic, 0.5 TSP sesame oil, 100g sweet and sour juice, 1500g white brine, 3 tsp wet starch, 5 TSP Ji juice, 5 TSP Huai salt, 1500g peanut oil.

Production process

1. The pigeon is slaughtered and treated with the usual method, put it into the boiling water pot for half a minute, take it out and wash it, remove the fluff, yellow clothes and dirt, and drain it. 2. Peel the green onion and cut it into powder after washing; peel the garlic and cut it into mud; wash the dried pepper and cut it into powder. 3. Put the white brine into the iron pot, boil it until it is slightly boiling, put it into the pigeon, immediately remove it from the fire, soak it until it is nine years old, and take it out; hook it with a hook, first pour boiling water once, then pour sugar juice two or three times, hang it in a ventilated place to dry after the pigeon body is evenly hung with syrup. 4. Put peanut oil in the frying pan, when it is 50% hot, deep fry the shrimps until they are crisp, float them up, take them out, remove the end of the pan from the fire, put them into the pigeons, return them to the stove, hold them with a leaky spoon, fry them while turning them. When the skin is crisp and bright red, take out the pigeons in the leaky spoon, drain the oil, and put them on the anvil. Each pigeon is cut into two pieces vertically, six pieces for each piece, 24 pieces in total, and build a pair of pigeons on the plate Original shape, edge with shrimp slices. 5. Put the frying pan on the fire, heat up the mashed garlic, minced green onion, minced pepper, sweet and sour juice, sesame oil, dilute with wet starch, and hook them into sweet and sour sauce. Serve in two small plates. Serve with sugar and vinegar, chicken juice and refined salt.

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