Marinated squab
By MonteRitchie
Ingredients: licorice,chili,white sugar,soy sauce,octagonal,cinnamon,soy sauce,qingshui,geranyl,cumin,squab
Recipe Recommendations
- slightly spicy
- halogen
- three-quarters of an hour
- simple
Steps for Marinated squab
1
2 young pigeons, 300g dark soy sauce, 100g light soy sauce, 100g sugar, 800g water
2
Brine spices: 10g cinnamon, 10g fragrant leaves, 5g licorice, 10g star anise, 5g cumin, pepper, pepper (you can remove pepper and pepper if you don't like spicy cheese)
3
Put all the brine ingredients in a tiled pot and cook over high heat and change to low heat for 30 minutes
4
When boiling the brine, treat the squab, rinse the squab, and put it into the pot to fly water.
5
Pigeons flying over the water can easily remove the messy things in the inner cavity
6
Wash the inside and outside, soak in the boiling brine, evenly dip in the sauce and pick up
7
Pick it up, put it in and put it aside, marinate it until the brine is cooked
8
The brine that has been boiled for 30 minutes is very fragrant
9
Put the pigeons in the brine sauce that has been simmering for 30 minutes
10
Turn down the pigeons halfway to avoid sticking to the pan, so that the coloring will be more evenly and the cooking will be more evenly.
11
Cook for 20 minutes and turn off the heat. Bake for 5-10 minutes without lifting the lid. You can pick up the pigeons and enjoy them.
12
Marinated squab