Taigu smoked pigeon

Taigu smoked pigeon is a traditional local famous product in Taigu County, which has a history of nearly 100 years and was founded in Qing Dynasty. In the old days, this famous product was mostly used by merchants in dajia to entertain domestic and foreign merchants. At that time, the "Longshengchang" in the corridor lane of the south gate of the West Street in Taigu City and the smoked pigeons in the "Sansheng Garden" outside the south gate of Taigu City were the most famous. Wild pigeons are generally used for processing Taigu smoked pigeons. The slaughtered pigeons are soaked in 80-degree boiling water for 3 minutes, and then their feathers are removed. Incise the buttocks, take out the internal organs, and then wash the pigeons in cold water. Do not wash them with hot water, which will affect the skin color of the pigeons. Soak the washed pigeons in clear water for 2 hours. Before marinating, soak the pigeons in boiling water, then put the marinated pigeons in a marinated pot, and add seasonings and medicines such as pepper, aniseed, anise, Amomum villosum, cardamom, ginger, onion and salt. After boiling, simmer with low heat. When the pigeons are marinated to the point where they can be penetrated with chopsticks, they are basically cooked. After taking out, put the pigeons in the fumigation tube, set fire to the fumigation pot with willow sawdust and cypress sawdust, and then light the fumigation pot. When smoking, buckle the casserole on it and smoke it until it is golden red. The smoked pigeon with golden red color, strong smoked fragrance, mellow entrance and rich nutrition is really mouth-watering on the dining table.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)