Cooking Steps

1. 

   Step1:After the pigeon is cleaned, put some pepper, ginger, two spoons of cooking wine and blanch in cold water. There will be a lot of froth coming out. Turn off the fire and wash the pigeon with cold water.

2. 

   Step2:Put oil in the pot. Heat the oil and stir fry with spices. Add a lot of water to boil.

3. 

   Step3:Put the pigeons and so on into the boiling brine. Turn to medium heat and cook for 12 minutes. Remember to turn over two or three times in the middle. Turn off the heat after cooking. Soak in the brine for 2 hours. Turn it twice or three times. It's easier to color and taste.

4. 

   Step4:Mix honey, raw soy sauce, oil and lemon juice into barbecue juice. If there is no lemon, put some white vinegar on it. Don't add more. Just a few drops.

5. 

   Step5:Pick up the pigeons. Drain the brine and put it on the baking net to air dry. Brush the barbecue sauce evenly on the air dried pigeon. Dry it a little and brush again. I can't wait to air dry. I can also use kitchen paper towels to absorb water. Then use a blower to dry the skin.

6. 

   Step6:Cover the bottom of the oven with a piece of oil paper. If you want to wash the pan, you can do it without padding.

7. 

   Step7:Heads and claws are easy to bake. They can be wrapped in tin paper. Preheat the oven at 200 ℃. Place the baking net in the middle of the oven and bake for 15 to 20 minutes. Open and brush the barbecue juice once or twice in the middle. During this period, pay attention to the color of pigeons. Adjust the oven temperature and time at any time.

8. 

   Step8:If you want to pursue a more pressing skin, you can bake it and pour it with hot oil again. I'm afraid it's oily, so it's not drenched. It's very crispy. After chopping, install the plate. You can also not chop. It's more convenient to eat.