Crispy Roasted Pigeon
1.
To prepare the ingredients, put the pigeons in clean water to soak the bleeding water. You can change the soaking water for 2 or 3 times according to the actual situation.
2.
When the pigeon is soaked, process the ginger, wash the ginger, cut into thin slices, and set aside.
3.
Clean the inside and outside of the pigeon carefully, tear off the throat, cut off the toes, pluck the stubble clean, and use a kitchen towel to absorb the excess water on the surface of the pigeon.
4.
Spread the salt evenly on the inside and outside of the pigeon, and then apply white pepper and five-spice powder evenly on the inside and outside of the pigeon.
5.
Take 1 or 2 slices of ginger and stuff it into the belly of the pigeon. Place the rest on the bottom. Pour the light soy sauce. Spread it evenly. Cover with plastic wrap and marinate for 8 hours or more.
6.
After marinating is complete, boil a pot of water first, and pour half a pot of water into a deep pot, so that the amount of water for the pigeon can be submerged.
7.
The marinated pigeons are taken out of the refrigerator, and the excess water is soaked up with kitchen paper towels.
8.
Hook the pigeon from the throat to the mouth with the stainless steel hook used when making fried meat.
9.
After the water has completely boiled, put the pigeon in boiling water, quickly scald for 3 or 4 seconds, and lift the hook to lift the pigeon from the boiling water.
10.
The hot-skinned pigeon is placed on a clean kitchen towel to absorb the excess water. There is no need to remove the hooks. It is still useful when drying the skin.
11.
When the pigeon is dried, prepare the crispy water, mix white vinegar, red vinegar, maltose, red rice wine, and baking soda until the maltose melts.
12.
After the surface water of the pigeon skin is dried, put the pigeon into the crispy water and roll it quickly to make the skin evenly covered with the crispy water. You can also use a spoon to take the crispy water and pour it evenly on the pigeon body, under the wings, Dove the legs of the pigeon too.
13.
Hang the hook in a cool and ventilated place, and air-dry the surface of the pigeon. I used a fan to blow it and let it dry for about 2 hours. You can also dry the skin without covering it in the refrigerator.
14.
Preheat the oven, 180 degrees, upper and lower fire, large temperature range, hot air, and the time is set for 30 minutes, which can be adjusted according to the actual situation; use the oven's fork to fork the pigeon and fix it, the mouth, wing tips, and feet of the pigeon Wrap it loosely in tin foil.
15.
Put the pigeon into the oven, stuck in the fork position, and bake for about 18-20 minutes, remove the tin foil, and continue to bake for 10-12 minutes. After the baking is completed and the coloring is satisfactory, it can be taken out.
Tips:
1. The seasoning of the recipe, salt and light soy sauce can be adjusted according to personal taste.
2. The amount of crispy water is about this, and it can be increased or decreased proportionally.
3. Marinate juice can be used for marinating pigeons. The marinating time should be reduced by 3 or 4 hours as appropriate. The skin should be left for a while, and the water should be dried and there is no juice overflow before hanging the crispy water. After hanging the crispy water, the skin should be removed. Let it dry completely before baking.
4. The baking temperature and time are for reference, and the time should be adjusted appropriately according to the actual size of the pigeon and the temperature of the oven.
