Ingredients
2 plump, tender young pigeons, 2500 g (about 5.5 lbs) chicken broth.
Seasonings
325 g (about 11.5 oz) yellow rice wine, 165 g (about 5.8 oz) chopped scallions, 80 g (about 2.8 oz) each ginger, white soy sauce, and salt, 4 g (about 1 tsp) cloves, and to taste maltose, cassia bark, licorice, star anise, white vinegar, and Sichuan pepper-salt.
Instructions
1. Clean the squab by removing the innards and rinsing thoroughly. Meanwhile, place all the spices in chicken broth and bring to a boil for about 1 hour to create a white marinade. Then, add the squab to the white marinade, immediately turn off the heat, and let it steep for 1 hour before removing.
2. Mix malt sugar and white vinegar into a paste, then brush it over the squab's skin. Hang the squab in a cool, airy place to dry for 3 hours. Once the skin is completely dry, deep-fry it in a wok of fresh oil until golden brown. Cut into pieces, arrange on a plate, and serve with a side of Sichuan pepper-salt. This dish features a golden color and a tender, crispy skin, making it especially perfect for autumn.