Crispy Pigeon(cui pi ru ge )

Crispy Pigeon

Introduction:

"I tried to bake a pigeon in a home oven, and the effect was reasonable. The pigeon's skin has been watered with crispy water, and the roasted skin is still very crispy. The production process is using the method of roast pigeon in the hotel. The crispy water in the hotel can be used many times. It's a little bit wasteful to make it at home, but for the sake of good taste, it's still a little simple. "

Production steps:

Step 1: cut celery, onion and garlic into small pieces, mix well with salt and pepper, knead the pigeon skin and abdominal cavity repeatedly, marinate for about 4 hours.

Step 2: add water to boil in the pot, put the pickled pigeon into the water and scald it, take out, tighten the skin of the pigeon, do not put it into the water too long, 3 to 4 seconds.

Step 3: mix the raw materials of the crispy water evenly, put the scalded pigeon into the crispy water and roll it for a few rolls, and let the whole body hang the crispy water. The configuration method of the crispy water is in the tips below.

Step 4: then put the pigeon on the tuyere to dry the skin.

Step 5: bake in the oven preheated at 180 ℃.

Step 6: turn on the rotary switch of the oven, let the pigeon rotate while baking, so that the color is relatively uniform. I put a piece of tin foil on the bottom of the oven so that I can catch the dripping oil and save the trouble of cleaning the oven.

Step 7: bake for about 30 minutes, golden skin is OK.

Materials required:

Pigeons: 3

Parsley: 100g

Onion: 1

Mashed garlic: 50g

Salt: right amount

Pepper: right amount

Crispy water: right amount

Note: Crispy water: half bottle of white vinegar, 40g red Zhejiang vinegar, 60g maltose, 100g water, 25g sugar, 5 slices lemon.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Cui Pi Ru Ge