How to make marinated pigeon

In fact, many times, cooking not only makes you happy, but also cultivates your sentiments and allows you to relax. So sometimes we need to learn how to cook. Here is a recipe for marinated pigeon.

1. 2 pigeons, 300g dark soy sauce, 100g light soy sauce, 100g sugar, 800g water

2.1 Put all the brine ingredients in a clay pot and cook over high heat, then simmer over low heat for 30 minutes

3.2 Spices for brine: 10g cinnamon, 10g bay leaves, 5g licorice, 10g star anise, 5g fennel, peppercorns, chili peppers (if you don’t like spicy food, you can omit the peppercorns and peppercorns)

4.1 Pigeons flying over water are more likely to clean out the mess in the cavity

5.2 While the brine is cooking, prepare the squab, rinse it and put it into the pot to blanch it.

6.1 Take out and put aside to marinate until the brine is ready

7.2 Wash inside and outside, soak in the boiling brine, evenly dip in the sauce and pick up

8. The brine was cooked for 30 minutes and it was very fragrant.

9. Put the pigeon into the brine sauce that has been simmered for 30 minutes.

10. Turn the pigeons over halfway to prevent them from sticking to the pan. This will ensure that they are more evenly colored and cooked.

11. Cook on low heat for 20 minutes, then turn off the heat. Bake for 5-10 minutes without opening the lid and then take out the pigeon and enjoy.

12. Braised pigeon

After reading my introduction, I believe you have a certain grasp of the method of making braised pigeon. So, start practicing yourself quickly, theory needs to be verified by practice.