Chinese Food
Roasted pigeon in casserole
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No oven, no water. Because the casserole can properly lock the water. The pigeon roasted in the casserole is golden and oily, delicious, tender but not firewood. It's really delicious.
Cooking ingredients
Cooking Steps
Step1:Clean the pigeon and drain the water for use.
Step2:Cut the lemon, ginger and scallion.
Step3:Breast pigeons are stuffed with 2 slices of ginger and onion.
Step4:Pigeons are put in fresh-keeping bags.
Step5:Put in all seasonings. Marinate for more than 2 hours. Turn over and massage during the period. Let the pigeon meat taste good.
Step6:Put stainless steel shelves in the casserole.
Step7:The tin paper is laid on the shelf. It is close to the wall of the pot. Put the pigeon on the tin paper.
Step8:Cover the pot and bake. Bake over medium heat for 40 minutes. Turn over every 20 minutes.
Step9:After baking for about 40 minutes, turn off the heat. Continue to use the residual heat of the casserole to simmer for 10 minutes. Then you can start to eat.
Step10:Roasted pigeon in casserole. It's golden, oily, delicious, tender and not firewood. It's very delicious.
Step11:Finished product drawin
Step12:Finished product drawin
Cooking tips:1. Ordinary casserole can't be used for baking. I use heile casserole, which can't break even when it's dry, hot and cold. So it's OK. 2. Before baking, the skin must be dried. Otherwise, the roast pigeon will not be fragrant or beautiful. 3. If the firepower is relatively large, turn it over every 15 minutes or so to avoid scorching. There are skills in making delicious dishes.
