Zhu Hou Baked Pigeon
1.
1. Wash the well-packed pigeon, cut off the feet; soak the tangerine peel in water to soften, cut the red pepper into hob pieces, and cut the green onion into sections.
2.
2. Take a casserole, heat 3 tablespoons of oil, sauté the shallots and ginger slices, add the pigeon and fry until the skin is slightly yellow. During this time, keep turning over the pigeon to make it evenly fry.
3.
3. Add 2 tablespoons of Zhu Hou sauce, 1/2 tablespoon of dark soy sauce, 1/2 tablespoon of brown sugar, 1 tablespoon of cooking wine and 1 bowl of water, stir well, add star anise, tangerine peel and cinnamon, mix well and bring to a boil.
4.
4. Cover and boil on high heat, then change to low heat and boil for 20 minutes.
5.
5. Turn the pigeon over every 5 minutes to make it evenly heated and colored.
6.
6. Cook until the soup is thick, add the red pepper cubes, mix well, turn off the heat and simmer for 5 minutes, then it can be out of the pot.
Tips:
1. Suckling pigeons are preferably plump and weighing about 400 grams, their meat is tender and delicious; old pigeons are hard in bones and have wood, and they are not delicious when used in vegetables and soups, so they should not be used.
2. In the process of cooking pigeons, it is necessary to constantly turn over the pigeons to make them evenly colored and easier to cook.
3. Brown sugar, pigeon skin is crisp, sweet, and has the special fragrance of sugar cane, which can be used to color meat dishes.
4. The pigeon should be marinated with simmering sauce, dark soy sauce and brown sugar first to make the pigeon skin evenly colored and the pigeon meat more delicious.
5. Use a casserole to cook the pigeon, which can make it easy to boil and taste better; if you are afraid of cracking the casserole, you can use an ordinary wok instead.
