Cantonese-style Soy Sauce Pigeon

Clean the squab and use a fan to blow it for about 15 minutes;

Remove the head and feet of the squab, place it head down into a pot containing 500ml of soup soaked with soy sauce chicken and 750ml of water, then add 1 tablespoon of light soy sauce, 1 teaspoon of fresh matsutake, and 10 grams of rock sugar for flavor, and heat over medium heat;

After the sauce comes to a boil, reduce to low heat until it reaches a shrimp-eye water consistency, and cook for 7 minutes;

Turn over the squab and cook for another 7 minutes;

Cover with the lid, turn off the heat, and let it sit for 10 minutes;

To test the doneness of squab, since squabs are smaller than chickens and cook more easily, insert chopsticks into the thickest part of the meat and if no blood comes out, it is done. Using a meat probe is not very suitable because the meat is thin, the contact area of the probe is insufficient, and the temperature is inaccurate. Follow up by brushing a layer of sesame oil.

After cooling the squab, cut it into pieces and enjoy. Enjoy!