How to make Zhu Hou baked pigeon

People who can cook are actually very attractive, so if a boy wants to pursue a girlfriend, being able to cook is definitely a huge advantage. Try this baked pigeon with Sichuan peppercorns first.

1. Wash the pigeon and chop off its feet. Soak the tangerine peel in clean water until soft. Cut the red pepper into dices and cut the green onion into sections.

2.1 Add 2 tablespoons of Chu 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, mix well, add star anise, tangerine peel and cinnamon, mix well and boil.

3.2 Take a casserole, heat 3 tablespoons of oil, sauté scallions and ginger slices, put in the squab and fry until the skin turns slightly yellow, turning the squab constantly to ensure even frying.

4. Cover and bring to a boil over high heat, then simmer over low heat for 20 minutes.

5. Turn the pigeons over every 5 minutes to ensure even heating and coloring.

6. Cook until the soup becomes thick, add the red pepper pieces and mix well, turn off the heat and simmer for 5 minutes, then serve.

Now that I have introduced the method of Zhu Hou Baked Suckling Pigeon, you should have almost mastered it. Then, you can go to the kitchen now and prepare this dish carefully for your family, children and yourself. It is a special kind of "thought".