Finger-licking delicious braised crispy pigeon


Finger-licking delicious braised crispy pigeon
Finger-licking delicious braised crispy pigeon

Look at these two pigeons, they are golden and shiny, and they look very pleasing when placed on the plate. Gently tear them apart, and the tender meat will instantly ooze out the fragrant juice, which will instantly whet your appetite. Take a bite, and the aroma of the stew will fill your mouth. The skin is crispy and the inside is tender. The aroma of the stew and the meat are perfectly blended. Every bite can bring a full sense of happiness. It is so delicious that you can't stop eating!

Ingredients

Steps

  1. Processing the pigeon Clean the pigeon inside and out, then put it in a pot with cold water, add cooking wine, peppercorns, and ginger slices to blanch it. After blanching, wash it clean and drain the water for later use.
    Processing the pigeon Clean the pigeon inside and out, then put it in a pot with cold water, add cooking wine, peppercorns, and ginger slices to blanch it. After blanching, wash it clean and drain the water for later use. Processing the pigeon Clean the pigeon inside and out, then put it in a pot with cold water, add cooking wine, peppercorns, and ginger slices to blanch it. After blanching, wash it clean and drain the water for later use.
  2. If you use a marinade bag or marinade, you can skip this step directly (the following ingredients are not in the recipe) and start from step 3. Self-made marinade bag Prepare 80 grams of light soy sauce, 65 grams of dark soy sauce, half a monk fruit or 30 grams of rock sugar, 2 star anise, 3 bay leaves, 5 grams of cinnamon, 1 piece of tangerine peel, 2 grass fruits, appropriate amount of galangal, 2 dried chili shells (or add according to your taste), 2 spoons of cooking wine (1 spoon of blanched meat, 1 spoon of marinade), 2 grams of green pepper shells, 5 grams of red pepper shells, 2 spoons of salt (adjust according to your taste, saltier than usual soup), 3-5 grams of angelica, 3-5 grams of fennel, 3-5 grams of cardamom, and 1-2 cloves. After washing the dry ingredients, put them all into the marinade bag and tie them up for later use. Of course, students can also buy their own marinade bags or buy their own commonly used marinade juice, which is feasible.
    If you use a marinade bag or marinade, you can skip this step directly (the following ingredients are not in the recipe) and start from step 3. Self-made marinade bag Prepare 80 grams of light soy sauce, 65 grams of dark soy sauce, half a monk fruit or 30 grams of rock sugar, 2 star anise, 3 bay leaves, 5 grams of cinnamon, 1 piece of tangerine peel, 2 grass fruits, appropriate amount of galangal, 2 dried chili shells (or add according to your taste), 2 spoons of cooking wine (1 spoon of blanched meat, 1 spoon of marinade), 2 grams of green pepper shells, 5 grams of red pepper shells, 2 spoons of salt (adjust according to your taste, saltier than usual soup), 3-5 grams of angelica, 3-5 grams of fennel, 3-5 grams of cardamom, and 1-2 cloves. After washing the dry ingredients, put them all into the marinade bag and tie them up for later use. Of course, students can also buy their own marinade bags or buy their own commonly used marinade juice, which is feasible. If you use a marinade bag or marinade, you can skip this step directly (the following ingredients are not in the recipe) and start from step 3. Self-made marinade bag Prepare 80 grams of light soy sauce, 65 grams of dark soy sauce, half a monk fruit or 30 grams of rock sugar, 2 star anise, 3 bay leaves, 5 grams of cinnamon, 1 piece of tangerine peel, 2 grass fruits, appropriate amount of galangal, 2 dried chili shells (or add according to your taste), 2 spoons of cooking wine (1 spoon of blanched meat, 1 spoon of marinade), 2 grams of green pepper shells, 5 grams of red pepper shells, 2 spoons of salt (adjust according to your taste, saltier than usual soup), 3-5 grams of angelica, 3-5 grams of fennel, 3-5 grams of cardamom, and 1-2 cloves. After washing the dry ingredients, put them all into the marinade bag and tie them up for later use. Of course, students can also buy their own marinade bags or buy their own commonly used marinade juice, which is feasible.
  3. Cooking marinade Because the pigeons are small, the marinating time is short, so you need to cook the marinade in advance to bring out the flavor. Put the prepared marinade bag into the water and cook it for 30 minutes in advance. Then taste it and it will be saltier than the usual cooking.
    Cooking marinade Because the pigeons are small, the marinating time is short, so you need to cook the marinade in advance to bring out the flavor. Put the prepared marinade bag into the water and cook it for 30 minutes in advance. Then taste it and it will be saltier than the usual cooking.
  4. Put the processed pigeon into the marinade, and after the marinade is boiled, turn down the heat and cook for 15 minutes (if the pigeon is large, add 2 minutes more), turn off the heat, and let the pigeon continue to soak in it for about two hours to fully absorb the aroma of the marinade.
    Put the processed pigeon into the marinade, and after the marinade is boiled, turn down the heat and cook for 15 minutes (if the pigeon is large, add 2 minutes more), turn off the heat, and let the pigeon continue to soak in it for about two hours to fully absorb the aroma of the marinade. Put the processed pigeon into the marinade, and after the marinade is boiled, turn down the heat and cook for 15 minutes (if the pigeon is large, add 2 minutes more), turn off the heat, and let the pigeon continue to soak in it for about two hours to fully absorb the aroma of the marinade. Put the processed pigeon into the marinade, and after the marinade is boiled, turn down the heat and cook for 15 minutes (if the pigeon is large, add 2 minutes more), turn off the heat, and let the pigeon continue to soak in it for about two hours to fully absorb the aroma of the marinade.
  5. Remove the pigeon from the brine, drain the brine, and brush it with white vinegar. Let it air dry for half an hour, then brush it with honey water.
    Remove the pigeon from the brine, drain the brine, and brush it with white vinegar. Let it air dry for half an hour, then brush it with honey water. Remove the pigeon from the brine, drain the brine, and brush it with white vinegar. Let it air dry for half an hour, then brush it with honey water. Remove the pigeon from the brine, drain the brine, and brush it with white vinegar. Let it air dry for half an hour, then brush it with honey water.
  6. Roasting pigeons Preheat the air fryer to 190°, then put the pigeons in and roast. The belly side is firmer, so roast for 3 minutes and 30 seconds, then turn it over and roast for 2 minutes and 30 seconds on the back (the time can be adjusted according to the size of the pigeon). The pigeons roasted in this way have crispy skin, tender and juicy inside, and fragrant aroma.
    Roasting pigeons Preheat the air fryer to 190°, then put the pigeons in and roast. The belly side is firmer, so roast for 3 minutes and 30 seconds, then turn it over and roast for 2 minutes and 30 seconds on the back (the time can be adjusted according to the size of the pigeon). The pigeons roasted in this way have crispy skin, tender and juicy inside, and fragrant aroma. Roasting pigeons Preheat the air fryer to 190°, then put the pigeons in and roast. The belly side is firmer, so roast for 3 minutes and 30 seconds, then turn it over and roast for 2 minutes and 30 seconds on the back (the time can be adjusted according to the size of the pigeon). The pigeons roasted in this way have crispy skin, tender and juicy inside, and fragrant aroma.
Languages
Fingerleckende, köstliche, geschmorte, knusprige Taube - Deutsch (German) version
Finger-licking delicious braised crispy pigeon - English version
Pichón crujiente y estofado, para chuparse los dedos. - Española (Spanish) version
Un délicieux pigeonneau braisé croustillant à s'en lécher les doigts - Français (French) version
Merpati panggang renyah yang lezat dan lezat - Bahasa Indonesia (Indonesian) version
Piccione croccante brasato delizioso da leccarsi le dita - Italiana (Italian) version
指をなめたくなるほど美味しいカリカリの鳩の煮込み - 日本語 (Japanese) version
손가락을 핥을 만큼 맛있는 바삭한 비둘기 조림 - 한국인 (Korean) version
เลียนิ้วหมูกรอบตุ๋นอร่อยๆ - แบบไทย (Thai) version
香到舔手指的滷香脆皮乳鴿 - 香港繁體中文 (Traditional Chinese - Hong Kong) version