豉油皇燒乳鴿【滋味無窮】Soy Sauce Squab



乳鴿肉厚而嫩,肉質鮮美,中醫認為可補血氣,滋補肝腎。中山的石歧乳鴿最為出名,製作方法花樣多多,或烤或炸或鹵。當中脆皮香口的紅燒乳鴿,先醃入味,再放進滾油炸至金黃色,肥丁覺得有點肥膩和熱氣,偏愛丁媽的做法,還有她的獨門秘招「乾葱蒜頭汁」。紅燒時間長,蒜頭切蓉下鑊後容易炒焦有苦味,榨汁變為醃料,完全解決了這問題,既能吃到蒜香,又不同擔心燒焦蒜頭,鴿皮吸滿醃汁,用手撕著吃,滋味富彈性,清爽而鲜美。乾葱蒜頭汁配搭任何家禽也是超讚的唷 ~

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