Then hang it up, let the fan dry it, pour some crispy skin water over it, and put it in the drying room.
Around eleven o'clock, take out all the pigeons, heat a pot of oil, and then put these pigeons in a colander, first pour hot oil over them a few times, then put them into the hot oil.
When the pigeon's skin is fried to a reddish color and forms a layer of shiny hard shell, take it out and drain the oil.
This is the famous Crispy Pigeon in Cantonese cuisine, also called Red-braised Pigeon.
Here, red-braising doesn't mean braising like Braised Pork Belly, but rather using hot oil to redden the pigeon's skin.
Once all are fried, he carried them out on a tray and said to the long-waiting crowd:
"Crispy Pigeon, one for each person."
There were quite a few people eating today at noon, besides the entire members of the fat-reducing squad, Geng Lele, Yue Liyue, and Li Qiang also coincidentally came to get a free meal.
