Ingredients (for 4):
- Squad - 2
- Water - 1.5 litre + 75 ml
- Ginger slices - 20 g
- Lemongrass - 20 g
- Star anise - 3
- Bay leaves - 10
- Clove - 1 tbsp
- Cinnamon - 5 g
- Liquorice - 5 g
- White peppercorns - 3 g
- Sand ginger - 10 slices
- Fennel seeds - 2 tbsp
- Rock sugar - 170 g
- Salt - 115 g
- Fermented beancurd - 115 g + 3 pieces
- Shaoxing wine - 20 g + 2 tbsp
- Chinese rose wine - 20 g
- Maltose - 4 g
- White vinegar - 20 g
- Red vinegar - 1 g
- Double-distilled rice wine - 10 g
- Chinese rose wine - 1 g
- Sugar - 1 tbsp
- Sesame oil - 1 tsp
Procedures:
1. Prepare the marinade ingredients, including ginger slices, lemongrass, star anise, bay leaves, clove, cinnamon, liquorice, white peppercorns, sand ginger and fennel seeds.
2. Add the ingredients to 1.5 litre of water, and when it boils again, turn to low heat and continue to simmer for one hour.
3. Mix rock sugar, salt, fermented beancurd, Shaoxing wine and Chinese rose wine together.
4. Add the mixture to the marinade. Stir well and cook until all the rock sugar is dissolved. Then turn off the heat.
5. Remove the claws of the squab, then clean up the fat, inside and throat. Drip dry.
6. Put the squab in the marinade, and turn on the heat. When the marinade boils again, lower the heat and let it cook for 5 minutes, then turn off the heat and cover with lid to let it simmer for another 25 minutes.
7. Add 75ml of water to maltose, and stir in hot water bath to melt and mix well.
8. Add white vinegar, red vinegar and mix well. Let it cool down.
9. Add double-distilled rice wine and Chinese rose wine to complete the basting sauce.
10. Remove the squab and use hot water to wash the skin to remove the oil.
11. Brush with the basting sauce, and then put in oven to dry up.
12. Put the squab in air-fryer or deep-fry with hot oil until crispy.
13. Mix the fermented beancurd, Shaoxing wine, sugar and sesame oil as dipping sauce.
14. Serve by cutting the squab in halves.
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