Brine Pigeon
1.
Preparation materials: 2 pigeons, a bottle of Haitian straw mushroom soy sauce, 1.5 kilograms of sugar, half a kilogram of salt; brine: one or two grass fruit, cinnamon and star anise.
2.
Prepare a big pot and pour the whole bottle of straw mushroom soy sauce.
3.
Use the bottle containing the straw mushroom soy sauce to take 5 bottles of tap water and pour into the straw mushroom soy sauce (the ratio of straw mushroom soy sauce to water is 1:5, indispensable).
4.
Wash the Caoguo cinnamon star anise, put it into the bag containing the halogen material, put the bag in 3, close the lid, and bring to a boil over high heat.
5.
It takes a while to boil. At this time, we can treat the pigeons. After the pigeons are cleaned, they can be washed with water, super cold water, and rinsed again until they are completely clean and there is no blood.
6.
At this time, the old straw mushrooms are almost boiling, we first add salt and stir until it melts completely.
7.
Add granulated sugar and stir while pouring (so as not to paste the bottom) until completely melted. The brine is complete.
8.
Put in the cleaned pigeon.
9.
Lift up the bag containing the brine and cover the pigeon.
10.
Use a thing to press the marinade bag (this step is to make the pigeons evenly colored, so that some places will not come up and not be colored). Cook without a lid on high heat for 20 minutes.
11.
After 20 minutes, turn off the heat immediately, and put the lid on for 10 minutes.
12.
After the stuffiness is good, you can fish it out, cut it with scissors and load it on the plate.
