Cooking Steps

1. 

   Step1:Prepare materials. Pigeons should be cleaned. Liver and kidney can be left behin

2. 

   Step2:First, spread the white wine and salt on the pigeon evenly, and then put the garlic and ginger into pieces, cut the shallots into sections, and put them in the pigeon. Then pour the barbecue sauce and other auxiliary materials on the pigeon and marinate them evenly with your hands. Then pour the pigeon and all the juice into the fresh-keeping bag and fasten the mouth of the bag. Put it in the refrigerator and refrigerate overnight or knead it for several times in the middle of 24 hours to change the direction, so that each part can taste evenly.

3. 

   Step3:After 24 hours, take out the pigeon and put it on the tin paper, put the internal organs in the pigeon's stomach, and pour in the juice (leave a little juice to brush when it is baked in the oven

4. 

   Step4:Squeeze the tin paper tightly (it's better to make it bigger. Mine is not big enough to cover my feet. The juice overflows when it's burnt

5. 

   Step5:Preheat the oven. Heat 200 ℃ in the oven and 180 ℃ in the oven for 30 minute

6. 

   Step6:Take it out and fix it on the baking fork. The internal organs are also caught in the stomach. Be careful not to lose the juice

7. 

   Step7:Turn the oven up and down the fire 200 degrees. Switch the function switch to the fan fork. First brush a bit of oil. Brush the remaining juice after three minutes. Brush it without taking it down. It brushes as it turns. Even the belly is best to get some juice into it. After three to five minutes, add a spoonful of honey and a spoonful of water and stir it evenly, then brush it on dove and bake for a few minutes before it can be baked.

8. 

   Step8:The finished product is out. It's called a fragranc

9. 

   Step9:Good size, good basin. I'm in a hurry, or I can decorate it more beautifully