Hello everyone, I am chef Wang Junjie. Today I will share with you a different way to make pigeons. Raw fried The special delicacy of squab, the taste is very different. Everyone knows that pigeon meat is delicious and nutritious, and he has many ways to make it. There are many kinds, you can make braised squab , spicy squab, crispy squab and pigeon soup and so on.
When buying pigeons in the market, try to agree with the vendors. Don't slaughter and bleed, drown them in the water, then remove their hair and clean them, use scissors to cut off the nails, cut them into pieces, not too big. Many friends know that the correct way to kill pigeons is to drown them in the water. , to ensure that his nutrition is not lost to the greatest extent. And today we use the method of stir-frying without blanch, but stir-fry directly with oil.
Rinse the chopped pigeon with clean water, control the moisture and set aside. Heat the pan with cold oil, add a little oil, add the pigeon meat, stir-fry, stir out the water vapor, pour out and control the moisture. This step is very critical and quick. The pigeon meat is heated to lock in moisture and nutrients.
Heat the pan with cold oil again, add onion, ginger and garlic until fragrant, add fried pigeon meat, add two star anise, a pinch of peppercorns, stir-fry slowly over low heat, do not use high heat, stir-fry until the aroma and steam are released , add half a spoonful of cooking wine, stir-fry slowly for about three minutes, add ingredients, pour in sesame oil and scallion oil, then take it out of the pan and put it on a plate. It's delicious.
You must choose squab for raw and stir-fried squab. If it is an old pigeon, you need to add an appropriate amount of water and simmer for a while. Do not blanch the water, add oil and do not pickle. This will completely ensure that the pigeon’s nutrition is not lost. You can try it. Check it out, it’s definitely a special delicacy.
