所需食材
- 乳鸽2只
- 五香粉1茶匙
- 盐1茶匙
- 生抽1汤匙
- 蜂蜜1汤匙
- 料酒1汤匙；脆皮水：麦芽糖2汤匙
- 白醋1汤匙
- 水1汤匙；炸用油适量
食材准备
- 乳鸽洗净，用五香粉、盐、生抽、料酒腌制1小时以上
烹饪步骤
- 预煮：锅中水烧开，放入乳鸽煮5分钟，捞出擦干。
- 脆皮：脆皮水混合后均匀刷在鸽身，挂通风处风干1-2小时，让表皮充分干燥。
- 炸制：锅中油烧至160℃，放入乳鸽炸8-10分钟至皮脆色红，期间不断舀油浇淋。最后升温至180℃炸1分钟上色。
- 上桌：斩件摆盘，蘸椒盐食用。
小贴士
- 风干时间充足才能保证脆皮，这步不能急
- 炸的时候油要足，浸炸比半炸效果更好
Ingredients
- 2 squab (young pigeons)
- 1 tsp five-spice
- 1 tsp salt
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp Shaoxing wine; Glaze: 2 tbsp maltose
- 1 tbsp white vinegar
- 1 tbsp water; oil for frying
Preparation
- Clean squab, marinate with five-spice, salt, soy sauce and wine for 1+ hours.
Steps
- Parboil: Simmer in boiling water 5 min. Remove and pat dry.
- Glaze & dry: Brush glaze all over. Hang in a ventilated spot 1–2 hours until the skin is completely dry.
- Fry: Heat oil to 160°C. Fry squab 8–10 min, continuously basting with the hot oil. Raise to 180°C for a final 1 min to deepen the colour.
- Serve: Chop and plate with spiced salt for dipping.
Tips
- Full air-drying is mandatory — shortcuts result in soft skin
- Use enough oil to submerge; full submersion fries more evenly than shallow frying
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