[Braised Pigeon Meat]_Braised Practice_How to Make

[Braised Pigeon Meat]_Braised Practice_How to Make

Pigeons are a common type of poultry. Pigeons are mainly divided into meat pigeons and carrier pigeons. Meat pigeons are edible, and their nutritional value is very high. There are people saying that pigeons win nine chickens. There are many pigeons.For example, braised suckling pigeons are crispy and tender, and have a very high nutritional value. They are very suitable for people who are recovering from a serious illness. For people with poor constitution, they also have a good effect on the body. Let ‘s take a look at braised porkThe practice of pigeon meat.

Ingredients for braised pigeon meat: a baby pigeon, a piece of brine, a few slices of ginger, two onions, two peppers, and an appropriate amount of oil.

Crispy water: 1 spoon of honey, 1 spoon of rice vinegar, smoke a few drops.

Brine: Cinnamon powder, cinnamon, fragrant leaves, cloves, peppercorns, star anise, tangerine peel, grass fruit, licorice, Luo Han Guo, ginger, peppercorns, soy sauce, rock sugar, etc. The taste of the raw materials must not be particularly prominent, so the taste is particularly prominentPut more.
Production method steps: 1. Wash the young pigeons, remove the internal organs, and soak in a hot water bath.

2. Prepare the brine. The brine must be prepared in advance. The materials can be uniform. If not, try to make enough. There cannot be one of the two types. The taste is particularly prominent. The cooked brine is best.Store the brine after the food, keep it in the refrigerator, and reheat it every few days. Add a bit of spices when you cook each brine. After the brine is kept, the brine will be more fragrant.

3. Add ginger slices, chives, dried peppers to the brine, add the pigeons that have been blanched and boiled, cook for 15 minutes in the brine, and turn off the heat for 40 minutes.

4. Pick up the good young pigeons and dry them.

5. Adjust the crispy water.

6. Use a brush to apply crispy water to the dried pigeons, brush them all over the body, and then dry them in a ventilated place.

7. Dry the suckling pigeons with a layer of crispy water and continue drying. Repeat 3 or 4 times. The drying process should be about 3 hours.

8. Heat the oil in the pot and use the spoon to soak the oil onto the young pigeons until the young pigeons become golden yellow.

Tip 1 The braised suckling pigeons here are made in a relatively easy way, that is, brine is dried and then fried and then fried, it will be more convenient to operate, but this method is easy to grasp, and it will make the meat of the pigeonsOld age will also cause the loss of the fragrance of the young pigeons.

2 The most important point of braised pigeons that are braised first and then fried is that the brine is in place so that it tastes good, and the brine is suitable for a little salty because the soaking time is not long.It is not enough, but if it is not enough, it can also be replaced by sticking Huai salt. 3 oil pour or fry, you need to master the oil temperature. The oil temperature should be high. If you pour it, it is better to master.If you don’t master it well, the pigeons will probably shed water out of the pan, or the skin will be blacked out all at once. The less professional oil shower feels safer.

The oil temperature is high, and the color is fast, so that the tenderness of the outside and the tenderness of the inside can prevent the juice of the pigeons from being lost.