✨𝘼𝙞𝙧𝙛𝙧𝙮𝙚𝙧 𝙘𝙧𝙞𝙨𝙥𝙮 𝙥𝙞𝙜𝙚𝙤𝙣

重溫一下🤍經常響我屋企出現嘅菜式😂因為仔仔最鍾意食乳鴿💖真心其實勁簡單！！每次都好成功🩵🩵🩵一定要醃一晚，咁樣隻乳鴿就會入晒味～～脆皮爆汁！

➡️用滾水淋在生乳鴿表面可以上色更加靚，氣炸之前塗上白醋個皮會更加脆，兩個步驟都不可skip

➡️每個氣炸鍋嘅熱力未必完全一樣，建議第一次整可以氣炸途中觀察一下顏色變化，再調校時間長度！先用比較低溫焗熟肉身，最後轉高溫焗脆表面！腳部位比較較易燶，如果擔心可以用錫紙包一包

材料:
乳鴿 2隻
白醋 30ml

醃料: 乾蔥頭 3粒，薑 2片，蒽 2棵，八角 2粒，香葉2片，桂皮1條，冰糖 10g，水 250ml，老抽 50ml，生抽 50ml

做法:

1. 將乳鴿清洗乾淨，去除內臟，剪掉腳部，之後用滾水淋在乳鴿兩邊！
2. 醃料材料入鍋中用細火煮5分鐘，主要令到材料出味和冰糖溶化！將乳鴿放入醃料內，放入雪櫃醃1晚！
3. 乳鴿拿起，移除所有醃料，輕輕晾乾！之後表面塗上一層薄薄的白醋
4. 乳鴿放入氣炸鍋的籃子中，確保它們不重疊，氣炸鍋160度12分鐘，拿出來掃上一層白醋，反轉另一面放入氣炸鍋，然後200度5-6分鐘！途中可以觀察一下顏色變化～

Ingredients:

• Pigeons: 2
• White vinegar: 30ml Marinade:
• Shallots: 3
• Ginger: 2 slices
• Spring onions: 2 stalks
• Star anise: 2
• Bay leaves: 2
• Cinnamon stick: 1
• Rock sugar: 10g
• Water: 250ml
• Dark soy sauce: 50ml
• Light soy sauce: 50ml Instructions:

1. Clean the pigeons thoroughly and remove the innards, then pour boiling water over both sides of the pigeons.
2. In a pot, simmer the marinade ingredients on low heat for 5 minutes to infuse the flavors and dissolve the rock sugar. Place the pigeons in the marinade and refrigerate overnight.
3. Remove the pigeons, discard all the marinade, and gently pat them dry. Then, brush a thin layer of white vinegar on the surface.
4. Place the pigeons in the basket of the air fryer, ensuring they do not overlap. Air fry at 160°C (320°F) for 12 minutes. Afterward, brush another layer of white vinegar, flip them over, and place them back in the air fryer at 200°C (392°F) for 5 minutes. You can observe the color changes during cooking!