Instructions: 1. Soak dried tangerine peel.

2. Slice ginger root. Then place in a heavy pan, along with sugar, soy sauce, water, cinnamon, star anise and soaked tangerine peel. Bring to a boil.

3. Wipe squabs with a damp cloth. Add to pan and bring to a boil again.

Then simmer, covered, 30 minutes, turning frequently for even coloring.

Drain well and let cool. Dry with paper toweling.

4. Heat oil. Add squabs one at a time and deep-fry until crisp and golden.

Drain on paper toweling.

5. With a cleaver, chop birds, bones and all, in bite-size pieces. Serve with "Basic Pepper-Salt Mix" (see recipe).

NOTE: Use about 6 inches of oil to cover the squabs completely when deep-frying.

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