Food Recommendations: Deep-Fried Meiluo Pigeon, Olive-Shredded Stream Shrimp, and Flavorful Roasted Vegetable Recipe

Main ingredients: A pigeon (4.5--5).

Marinade: 45g pigeon salt, 2g Guangdong rice wine.

Seasoning: 4 cloves of garlic, 2 slices of ginger, 1 piece of red onion, 2 slices of ginger, all cut into minced pieces.

Top skin seasoning: pigeon crispy skin water.

Instructions:

1Wash the pigeon clean and set aside for use.

2Mix the seasoning with pigeon salt and spread evenly on the inside and outside of the pigeon, with extra in the belly and chest, marinate for 2 hours, then take out the pigeon and rinse off the seasoning (rinsing it off is fine).

3Boil a pot of water, wait for the water to boil, put the pigeon in to scald the skin (approximately 6 seconds), use a ‘S-shaped hook’ to stab the throat position to cut the skin, let the surface skin dry slightly, hang crispy skin water (you can also brush skin water with oil).

4Boil a pot of oil to 170 degrees, put the pigeon in, fry in a half-immersed half-fried way until the pigeon is golden red and the skin is crispy and cooked (4.5--5 pigeons fry for 4--430, the frying time is controlled by the oil temperature, remember that frying too dry will lose the taste).

pigeon salt:

5kg white sugar, 3.5kg salt, 30g ginger powder, 20g garlic powder, 2 boxes of thirteen spices, 1.5kg chicken powder, 5 packs of salt roasted chicken powder, 10g candied ginger powder, 20g eight-corner powder, 25g cardamom powder, 20g five-spice powder.

pigeon crispy skin water:

6kg white vinegar, 1kg Zhejiang vinegar, 4.5g maltose, 40g Baijiu, 1 teaspoon of flour.