Chinese Food
Braised pigeon
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A lot of things. Not as complicated as you think. In fact, as long as you spend more time, you can do it yourself.
Cooking ingredients
Cooking Steps
Step1:Clean up the pigeon. Mix the sugar, salt, pepper and salt powder together. Smear the inside of the pigeon. Then use a toothpick to sew up the opening.
Step2:Boil the water in the pot. Add wine and ginger slices. Put the pigeon in and iron it. When you see the pigeon's surface expands, you can take it out.
Step3:Zhejiang red vinegar. Maltose. Water is stirred evenly. Wipe the whole body of the pigeon evenly. Hang the pigeon on the hook. Drip the water. Dry the skin. Repeat the application. Drip the water again. Prevent the oil splashing out when frying.
Step4:Heat the oil in a hot pot. When the oil temperature rises, you can fry it. (medium low heat) while frying, pour the oil on the pigeon with a spoon. Turn it over until the surface is colored. About 10 minutes.
Step5:If it doesn't taste good enough, you can dip it in salt and pepper.
Step6:That's about it.
Cooking tips:Don't start a big fire. It's easy to scorch outside, but it's not cooked inside. When blasting, the oil will spill at any time. Be prepared mentally. (this step can make your partner operate. You can wait to eat.) you have skills in making delicious dishes.
