New era, new Shandong cuisine.

　　Hello everyone, I'm Hu Fangbo,achef of Shanghe Hot Spring Base Project Center of Jinan Shungeng Villa Hotel Management Company. Today I would like to share with you an innovative Shandong dish "Crispy Squab with Sichuan Pepper".

　　Main ingredients:asquab, Sichuan pepper 200g.

　　Seasoning: salt, monosodium, spiced squab powder, and crispy skin pulpwith water.

　　Here we go. Rinse the squab, rub it well with spiced squab powder, marinate it for 6 hours, then rinse off any excess. Heat the skin with boiling water, hang the crispy skin water, and then hang the crispy skin pulp. Air dry for 3 hours. Deep-fry at a temperature of 30% , and fry it for 5-6 minutes. Then increase the oil temperature to 6% and drizzle with oil to make the skin crispy. Change the knife and place on the heated pebbles. Serve the fried Sichuan peppercorns over the pigeons.

　　Characteristics:deepred color, crispy skin, tender and juicy meat, peppercorns aroma.

　　Squab has the effect of tonifying liver and kidney, and it also benefits our bloodcirculation, and prickly ash has the effect of warming the middle, dispelling cold and relieving pain. Cooked

　　with squab, it can be cooked into a new combination of ingredients.