Ingredients: white vinegar, minced garlic, red pepper, sugar, rose wine 100g.

Practice editing

1, make thick soup with old chicken, soup bone and longan.

2. Pour the cooked soup into a bucket, add a little light soy sauce, dark soy sauce, crystal sugar and brown sugar, drop a little fish sauce to make the soup light brown, add salt to make it slightly salty, and add spices (Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander, fennel, tsaoko and licorice).

3. Boil the soup and pour in the sesame oil.

Features: the meat is tender and smooth, and the skin is fragrant.

Standard editor for finished dishes

Pale yellow in color, smooth and tender in meat, delicious in taste and beautiful in shape.

Halogen pigeon (Chaozhou halogen pigeon)

Halogen pigeon (Chaozhou halogen pigeon)

Nutritional value editor

This dish has the functions of nourishing stomach, resolving phlegm, relieving cough, nourishing yin and moistening lung.

Prompt editing

Top pigeons can also dip in Chaozhou brine in the same way. [ 1]

Brine production editor

About twenty star anise, three pieces of shredded ginger, half a bowl of pepper, two pieces of cinnamon, five pieces of dried tangerine peel, two spoonfuls of ginger powder, eighteen cloves of clove, eight tsaoko, twenty pieces of garlic, two handfuls of onion, twenty pieces of fresh pepper, twenty pieces of dried pepper, half a bowl of black pepper, one bowl of black soy sauce, half a bowl of cooking wine, half a bowl of salt, half a bowl of crystal sugar and half a bowl of monosodium glutamate. Then soak pigeons in water and cook for two hours, then add onions, fresh peppers, black soy sauce, cooking wine, salt, crystal sugar and monosodium glutamate, stew for another two hours, try seasoning again, and then turn off the fire to enjoy the cool.

Let the taste of new brine melt into gentleness. Among the tastes of the first to fifth pigeons, the brine pickled by the five pigeons began to become mellow. After use, the salt water can be stored in the refrigerator for reuse. As long as it is properly collected, it will not go bad. The longer the brine, the more fragrant and versatile it is.

Local food editor

When it comes to Chaozhou cuisine, salted duck is the first choice. Cantonese people like to eat pigeons, whether they are old pigeons or young pigeons, braised in brown sauce or brine, they will be caught in the net. So in winter, you will see places to eat pigeons in the streets. Eating pigeons in winter has the effects of nourishing liver and kidney, benefiting qi and blood, so there is a saying in Guangdong that "one pigeon tops nine chickens".

Brine pigeons, take the selected pigeons, cut off their claws and wash them. After the bittern in the bittern barrel is boiled, put the pigeon into the bittern, pour the rose wine, cover the bittern barrel, and cook it for 10 minutes on medium fire, then take out the pigeon and insert a steel needle in its leg several times (to make it easy to cook). Then, put it in a halogen bucket and burn it for about 7 minutes. Mix white vinegar, minced garlic, diced red pepper and sugar and dip in seasoning.