Crispy Pigeon

Crispy Pigeon

1. Two squabs, clean and clean the internal organs.

2. Use light soy sauce to color, add spices to boil the brine, and soak the pigeon until cooked.

3. The marinated pigeon is taken out and dipped in crispy water twice. The crispy water is boiled with maltose, vinegar, and white sugar in water.

4. Hang the pigeon with crispy skin and let it dry for a few hours, and then it can be fried in the pan.

5. When frying, spray hot oil all over the whole body, and then fry it until the skin is brown and red.

6. Cut into pieces and serve on a plate. You can prepare some favorite sauces and the like for dipping.

Tips:

The lungs on the back of the pigeon's belly must be taken out.
It is better to have a slightly saltier bittern, because the time for braising pigeons is shorter and it is not easy to taste.
When frying, the temperature of the oil should not be too high, otherwise it will become mushy.