Zhuhou Baked Pigeon

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1. Wash the well-stocked squab and chop off the feet; soak the tangerine peel with water to soften, cut the red pepper into hob pieces, and cut the green onion into sections.

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2. Take a casserole, heat 3 tablespoons of oil, saute the green onion segments and ginger slices until fragrant, add the young pigeons and fry until the skin is slightly yellow, and constantly turn the young pigeons over during this period to make them pan evenly.

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3. Add 2 tablespoons of Zhuhou sauce, 1/2 tablespoon soy sauce, 1/2 tablespoon brown sugar, 1 tablespoon cooking wine and 1 bowl of water and stir well. Add star anise, tangerine peel and cinnamon, mix well and boil.

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4. Cover and boil over high heat, then cook over low heat for 20 minutes.

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5. Turn the squab over every 5 minutes to allow it to be heated and colored evenly.

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

1. The young pigeons are better to be fat and weigh about 400 grams. The meat is tender, smooth and delicious; the old pigeons have hard bones and meat, and they are not delicious when used in vegetables and soup, so they are not suitable for selection. 2. During the process of cooking the squab, the squab should be constantly turned over to make it evenly colored and easier to cook thoroughly. 3. Brown sugar, pigeon skin is crisp, sweet, and has the special aroma of sugarcane. It can be used to color meat dishes. 4. The young pigeons should first be marinated with thick monsoon sauce, soy sauce and brown sugar to make the pigeon skin evenly colored and the pigeon meat more delicious. 5. Use a casserole to cook the young pigeons, 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.