Marinated squab
By EmieCronin
This brine squab was learned from Su GOOD. According to her, she made this squab delicious on a count of 1 in Hong Kong. I drooled when I looked at it. The recipe was relatively simple, so I decided to try it. Hehehe, the taste is really unspeakable, it's so delicious. Someone also said: I have made too little. Next time, I will specially brew one more for him. He wants to hold the whole one and drink beer while chewing it. Got him. I originally planned to cook it for him again, huh! At that time, there was no food left.
Recipe Recommendations
- squab 2 only
- sugar 1.5 kg
- salt half a catty
Steps for Marinated squab
1
Preparation ingredients: 2 young pigeons, a bottle of Haitian straw mushroom soy sauce, 1.5 kilograms of sugar, half a kilogram of salt; marinated ingredients: a total of one tao-liang of grass fruit, cinnamon and star anise.
2
Prepare a large pot and pour in the entire bottle of straw mushroom soy sauce.
3
Use the bottle containing straw mushroom soy sauce to take 5 bottles of tap water and pour it into straw mushroom soy sauce (the ratio of straw mushroom soy sauce to water is 1:5, which is not more than necessary).
4
Wash Tsaoko cinnamon star anise, place it in the bag containing the marinated ingredients, place the bag in 3, cover it, and bring to a boil over high heat.
5
It takes a while to boil. At this time, we can process the squab. Wash the squab, fly it with water, apply it with cold water, and rinse it again until it is completely clean and there is no blood.
6
At this time, the straw mushroom water is almost boiling. We add salt first and stir until it melts completely.
7
Add sugar and stir while pouring until completely melted. The brine is complete.
8
Add the washed squab.
9
Lift up the bag with the marinade and cover it on the squab.
10
Use something to press it on the marinated bag (this step is to make the squab color evenly, so as not to float up in some places and lose color). Cook uncovered over high heat for 20 minutes.
11
After 20 minutes, turn off the heat immediately, cover and simmer for 10 minutes.
12
After you are bored, you can take it out, cut it open with scissors, and you can put it on a plate and start.