How to cook crispy pigeon

Here is an introduction to the method of roasting crispy pigeon. Remember to make it yourself after reading it. Only by doing it yourself can you learn to cook.

1.1 Pour the prepared maltose water evenly over the whole body of the pigeon. After pouring maltose water, hang the pigeon on an iron hook and place it in a vent to dry for about 4-6 hours.

2.2. Wash the squab, chop off the legs, and put it into a steel pot. Add 1000 grams of water, scallions, and ginger into the pot. Bring to a boil, then simmer for 30 minutes over low heat (to bring out the aroma). Cook for about 10 minutes until cooked, then take out.

3. Heat the pan and add vegetable oil. When it is 80% hot, put the pigeon in the strainer. Use an iron hook to scoop the oil into the pigeon's belly first, then continue to scoop the oil onto the pigeon's skin until it turns golden brown.

4. Cut off the head, tail, wings and body of the baby pigeon, split it into two pieces, and cut it into three pieces with a slanting knife (cut each into six pieces). Use a long waist basin to put the head, tail, wings and body of the baby pigeon on it and arrange it into the shape of a baby pigeon. Place two baby pigeons facing each other.

After reading this, you will fully understand the detailed method of roasting crispy pigeon. I hope that after you master the method, you can put it into practice as soon as possible. Only by practicing as quickly as possible can you enjoy the pleasure brought by delicious food as quickly as possible.