屋企都可以做到餐廳味道《生炸乳鴿 》| How Chef Po Cooks "Crispy Deep‑Fried Squab"

Fried squab is a classic Cantonese dish popular in Hong Kong, known for its crispy skin and juicy meat. Many people think dishes like fried squab are only available at restaurants, but you can definitely make them at home. Today I’m sharing a home method for “Crispy Deep‑Fried Squab”. Hope you enjoy it! Ingredients (Crispy Deep‑Fried Squab): 2 squabs 150 g salt To taste: bay leaves, star anise, Sichuan peppercorns, cloves 1 tsp five‑spice powder 225 ml skin lacquer To taste: ginger, spring onion, garlic, shallot, onion 2 tbsp rose liqueur 2 tbsp fish sauce 75 ml garlic water Spiced salt (Huai salt): Toast salt with bay leaves, star anise, Sichuan peppercorns and cloves over low heat until aromatic. Turn off the heat, then add five‑spice powder and mix well. Skin lacquer: 600 ml white vinegar 75 ml Zhenjiang (Chinkiang) vinegar 180 ml maltose 75 ml rose liqueur 75 ml water Garlic water: Blend 1 part minced garlic with 2 parts water until smooth. Method (Deep‑Fried Squab): 1) Rinse the squab with salt and potato starch: per squab use 1/2 tbsp salt and 1 tbsp potato starch with a splash of water, then drain well. 2) Season the cavity of each squab with 1 tbsp spiced salt (huai salt). Add chopped ginger, spring onion, garlic, shallot and onion inside. 3) Season the skin of each squab with 1/2 tbsp spiced salt “or” 1 tbsp fish sauce. Lightly crush the aromatics by hand to release aroma, toss evenly, and marinate at least 4–5 hours. 4) Remove surface aromatics, scald the squab in hot water for about 30 seconds, then lacquer the skin and dry. 5) Fry for about 15 minutes. Cook mostly by soaking over medium heat; in the last 2–3 minutes, raise to high heat to crisp the skin until golden. Notes: For your first try, use a bit less salt for marinating; if it tastes light, serve with the spiced salt on the side. Always ensure the squab is well‑drained before frying. Hot oil safety first. ----------------------------- 好多時炸乳鴿呢啲菜式都要去到餐廳先至可以食到，但其實大家都一樣可以喺屋企做，所以今日我就分享一個「生炸乳鴿」做法俾大家，希望大家鍾意! 生炸乳鴿材料: 2隻 - 乳鴿 150g - 鹽 適量 - 香葉、八角、花椒、丁香 1茶匙 - 五香粉 225ml - 上皮水 適量 - 薑、蔥、蒜、乾蔥、洋蔥 2湯匙 - 玫瑰露酒 2湯匙 - 魚露 75ml - 蒜蓉水 淮鹽做法: 鹽、香葉、八角、花椒、丁香慢火炒香，聞到香氣釋出之後，關火加入五香粉炒勻即可。 上皮水做法: 600ml - 白醋 75ml - 浙醋 180ml - 麥芽糖 75ml - 玫瑰露酒 75ml - 水 蒜蓉水做法: 一份蒜蓉兩份水 攪拌機打碎即可 生炸乳鴿做法: 1. 用鹽和生粉清洗乳鴿，一隻乳鴿半湯匙鹽，一湯匙生粉加少少水清洗，然後瀝乾。 2. 每隻乳鴿用一湯匙淮鹽醃製，放入乳鴿內籠，加入切碎的薑蔥蒜乾蔥洋蔥。 3. 每隻乳鴿表面用半湯匙淮鹽 "或" 1湯匙魚露醃製，其餘的薑蔥蒜用手壓至出味，和乳鴿撈勻，醃製最少四到五個小時。 4. 醃製好的乳鴿把表面的薑蔥蒜去掉，用熱水沖泡乳鴿，大約半分鐘左右，然後上皮水，然後拎乾備用。 5. 最後炸乳鴿，時間大約15分鐘，用中火浸泡乳鴿，最後2-3分鐘開大火搶皮直至表面金黃色。 備注 大家第一次做可以用少一點的鹽去醃製乳鴿，若果出來的味道偏淡，你吃乳鴿的時候可以另外點淮鹽。 油炸乳鴿一定要注意安全，乳鴿一定要瀝乾後再去炸 大家有啲咩菜式想睇，記得留言俾我，多謝大家！ 鍾意睇美食紀錄，大家可以去 @hkjerry 頻道裏面睇，裏面亦都有我喺餐廳做嘅菜式！ If you have dishes you’d like to see, please leave a comment. Thank you! If you like food documentaries, check out @hkjerry — you can also see dishes I cook at the restaurant! ------------------------------------------------------- To learn more about Joyful Peace Restaurant’s traditional recipes, click the links below:    • 香港一间私房菜馆，每天6点半开始排队，10分钟后坐满整个屋子，竟是因为一道7h的鸭子！      • 我不做 其他餐廳不做 香港飲食之都名譽怎樣保持下去？ | 大角咀喜聚坊 | Tai ...      • 幾十條魚起片炒一碟菜!? 香港美食人物紀錄 | 大角咀喜聚坊 第二集 | Tai K...   ------------------------------------------------------- 「喜聚坊」位於香港大角咀，係一間私房菜餐廳，主打古法失傳菜式，我哋招牌菜有國寶鴨、油泡獅頭魚、太子魚肚、智囊寶中寶等唔同嘅美食，每道菜都新鮮製作，保留返傳統嘅製作方式同味道。大家如果有興趣，不妨都可以過嚟試吓！ 📍 地址：喜聚坊，大角咀利得街 10-12 號地舖 📍 Address: Joyful Peace Restaurant, G/F, 10-12 Li Tak Street, Tai Kok Tsui, Hong Kong 🚶🏻‍♂️ 6-min walk from Exit C1, Olympic MTR Station 📞 TEL: +852 5199 3895