Crispy Squab

Overview

Classic Cantonese taste, a must-have for festivals, drinking, and banquets

Tags

Ingredients

Steps

  1. First cook the brine soup, add an appropriate amount of water, brine packets, garlic, dried chili peppers, Sichuan peppercorns, ginger pieces, and garlic sprouts. After boiling, add an appropriate amount of rice wine or white wine, light soy sauce, dark soy sauce, salt, rock sugar, oyster sauce, chicken essence, and MSG to taste

  2. Add the squab, boil over high heat for ten minutes, turn to low heat for twenty minutes, turn off the heat and let soak for 40-2 hours (for the flavor)

  3. Prepare the southern milk sauce: southern milk, light soy sauce, dark soy sauce, and oyster sauce

  4. Spread the sauce evenly on the squab and marinate for half an hour

  5. Heat the oil and fry the squab until golden brown

  6. Complete