Hanging Roasted Crispy Pigeon
by Yin Zecheng
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. . Wash the light pigeon, cut off the feet, put it in the steel pot, pre-add 1000 grams of spice seasoning water, green onion, and ginger in the steel pot, boil it, turn to a low fire for 30 minutes (bring out the aroma ), cook for about 10 minutes, mature, and remove.
2. Pour the adjusted maltose water over the whole body of the pigeon, evenly. After the maltose water is poured, the pigeon is hung with an iron hook and placed in a tuyere to dry for about 4-6 hours.
3. . Put the lettuce oil in the hot pot. When it is 80% hot, place the pigeon in the skewer, use an iron hook to scoop the oil into the belly of the pigeon, and then continue to scoop the oil on the skin of the pigeon. To golden yellow.
4. Cut off the head, tail, wings, and body of the pigeon, cut it in two, cut three pieces with an oblique knife (each cut into six pieces), use a long waist basin, put the head, tail, wings, and body of the pigeon, Placed in the shape of a squab, the two squats are placed opposite each other.
