How to cook raw-fried squab?

Accessories: lettuce 150g.

Seasoning: salt 3g cooking wine 10g pepper 3g chicken essence 2g spiced powder 8g vegetable oil 30g onion 5g ginger 5g pepper and salt 5g each.

The practice of frying young pigeons raw;

1. Pigeons are depilated, eviscerated, shaved, washed, cut into butterfly shapes from the spine, put into a container, and marinated with refined salt, spiced powder, chicken essence, onion and ginger slices 1 hour or so;

2. Put vegetable oil in the wok. When the oil temperature is 50% hot, add the pickled pigeons, fry them until they are half cooked and take them out.

3. When the oil temperature is 80% hot, put the pigeons in the pot again and fry them until they are brown, take them out, drain the oil, cut them into two sections with a knife and put them neatly in the plate;

4. Wash the lettuce, put it around the pigeon, and serve with salted vegetables.

For more information about raw and fried squab, please check Mint.com Food Bank/Restaurants/Fried squab.