Braised Squab

Name: Braised Squab
Ingredients: 3 Squab (stunned and killed, head and claws removed, blanched in boiling water, chopped into pieces); 15 g Green peas; 25 g Cooked carrots (cut into rolling chunks); 15 g Fine salt (for mixing with the squab pieces); 1.5 g MSG; 15 g White sugar; 5 g Shaoxing wine (original text reads "Shaoxing wine.5 g"); 20 g Soy sauce; 15 g Scallions (cut into rolling chunks); as needed Ginger chunks (original text reads "ginger slices forked chunks"); 15 g Flour (original text reads "premium white flour 15 g", for mixing with the squab pieces); 15 g Wet starch (for thickening); 10 g Sesame oil (original text "sesame oil 10 g" suspected punctuation error); 500 g (75 g actually used) Cooked vegetable oil (for deep-frying)

A traditional Zhejiang dish of red-braised squab, featuring vibrant color, thick, rich sauce, and plump, tender meat.

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Ingredients

Squab (stunned and killed, head and claws removed, blanched in boiling water, chopped into pieces) 3

Green peas 15 g

Cooked carrots (cut into rolling chunks) 25 g

Fine salt (for mixing with the squab pieces) 15 g

MSG 1.5 g

White sugar 15 g

Shaoxing wine (original text reads "Shaoxing wine.5 g") 5 g

Soy sauce 20 g

Scallions (cut into rolling chunks) 15 g

Ginger chunks (original text reads "ginger slices forked chunks") as needed

Flour (original text reads "premium white flour 15 g", for mixing with the squab pieces) 15 g

Wet starch (for thickening) 15 g

Sesame oil (original text "sesame oil 10 g" suspected punctuation error) 10 g

Cooked vegetable oil (for deep-frying) 500 g (75 g actually used)

Instructions

Preparing the squab

Stun and kill the squab, remove the head and claws, blanch in boiling water, and chop into pieces. Mix with flour and fine salt. Cut the carrots and scallions into rolling chunks.

Deep-frying the squab pieces

Place the wok over high heat, add the cooked vegetable oil, and heat to about 175°C (70% hot). Add the squab pieces and briefly fry. Drain the oil and set aside.

Red braising

Leave the base oil in the original wok, add the scallions and stir-fry until fragrant, then add the squab pieces, the other ingredients, the seasonings, and water. Cover and simmer for 3 minutes.