Spiced Crispy Pigeon
by Rou Hao Lin Qi
Favorite
Difficulty
Normal
Time
24h
Serving
2
1. Wash the pigeon, add salt-baked chicken powder, five-spice powder, salt, sesame oil, and old soy sauce to massage.
2. Cover with plastic wrap and marinate in the refrigerator overnight. It is best to massage more when you have time. Help tasty.
3. Put it in the steamer for 20 minutes, take it out to cool, and filter the water. Drain the water inside, otherwise the oil will splash out during frying.
4. Pour oil in the pot, heat it up, put in the pigeons, and fry on a low fire.
5. Turn over from time to time and fry until golden brown.
6. Remove and let cool.
7. Use scissors to cut the pigeon into four pieces and arrange it.
8. They all drool looking.
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