Crispy Deep-Fried Pigeon

Name: Crispy Deep-Fried Pigeon
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Ingredients: 20 pigeon, cleaned (beak and feet removed, washed, and dried); 20 ginger; 20 g scallion; 2 g Sichuan peppercorns; 1000 g lard (uses 100 g); 20 g Shaoxing wine; to taste sesame oil; to taste white pepper powder; to taste soy sauce; to taste starch (dry starch for coating); to taste Fujian dipping sauce (kouji juice, served as a dipping sauce)

A Cantonese dish of marinated squab coated in dry starch and deep-fried until crisp, finished with a sprinkle of white pepper and sesame oil.

1h 5m

Easy

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Ingredients

pigeon, cleaned (beak and feet removed, washed, and dried) 20

ginger 20

scallion 20 g

Sichuan peppercorns 2 g

lard (uses 100 g) 1000 g

Shaoxing wine 20 g

sesame oil to taste

white pepper powder to taste

soy sauce to taste

starch (dry starch for coating) to taste

Fujian dipping sauce (kouji juice, served as a dipping sauce) to taste

Instructions

Step 1

Remove the beak and feet from the pigeon, wash and pat dry, then marinate with ginger, scallion, Shaoxing wine, soy sauce, and Sichuan peppercorns for 40 minutes.

Step 2

Take the pigeon out and dust it with dry starch. Heat oil in a wok over high heat and deep-fry until the meat is crispy, then remove and pour off the oil.