Baked pigeon(zhu hou ju ru ge )

Baked pigeon

Introduction:

"Pigeon is known as" ginseng in meat ". It can cure liver fire, nourish kidney and Yin, and has certain curative effect on neurasthenia, forgetfulness and insomnia. The meat of the pigeon is tender, and can be baked, fried, stewed or made into brine. Today, the Cantonese cooking method is used to cook the pigeon together with Zhuhou sauce, brown sugar and spices, which makes the pigeon ruddy, crisp skin, smooth meat, and especially delicious! "

Production steps:

Step 1: 1. Clean the pigeon and cut off the claws; soak the tangerine peel in water, cut the red pepper into hob pieces, and cut the scallion into sections.

Step 2: 2. Take a casserole, heat 3 tbsp of oil, saute scallion and ginger slices, and fry the pigeon until the skin is yellowish. During this period, turn the pigeon over and fry it evenly.

Step 3: 3. Add 2 tbsp Zhuhou sauce, 1 / 2 tbsp soy sauce, 1 / 2 tbsp brown sugar, 1 tbsp cooking wine and 1 bowl of water, mix well, add star anise, tangerine peel and cinnamon, and bring to a boil.

Step 4: 4. Cover and bring to a boil over a high heat, then lower the heat and cook for 20 minutes.

Step 5: 5. Turn over the pigeon every 5 minutes to make it evenly heated and colored.

Step 6: 6, boil until the soup is thick, put in red pepper pieces, mix well, turn off the heat and simmer for 5 minutes, then out of the pot.

Materials required:

Pigeon: 1

Red pepper: 1

Oil: 3 tbsp

Zhuhou sauce: 2 tbsp

Note: 1. The plump pigeon with a weight of about 400g is the best, and its meat is tender, smooth and delicious; the old pigeon's bone is hard, and its meat is not delicious, so it is not suitable to use. 2. In the process of cooking pigeons, we should constantly turn over pigeons to make them evenly colored and easier to cook. 3. Brown sugar, crisp pigeon skin, sweet taste, special flavor of sugarcane, can be used for coloring meat dishes. 4. Pigeons should be pickled with soy sauce, soy sauce and brown sugar to make the skin color uniform and the meat more delicious. 5. If you use a casserole to boil the pigeon, it will be easy to boil and taste better. If you are afraid of cracking the casserole, you can use an ordinary frying pan instead.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Zhu Hou Ju Ru Ge