Cooking Steps

1. 

   Step1:First clean the pigeon. Buckle the internal organs with your hands. Wash the pigeon with water. The pigeon's buttocks should be buttoned down. Get rid of the buttocks. Then we need to squeeze out the snot of pigeon

2. 

   Step2:After cleaning the pigeons, spread them with salt and pepper. Wipe them inside and outside. Marinate for one to two hour

3. 

   Step3:Then modulate the seasoning. A little of Huadiao wine, Zhejiang vinegar and maltose are put into the plate. Heat and melt it after water separatio

4. 

   Step4:Wash and marinate pigeons, drag water, drench with hot water, drain the water and put it into the colored seasoning. Smooth the surface of pigeon with seasonin

5. 

   Step5:After wiping the pigeon, use the iron hook to pass through the pigeon's eyes and lift it up. (teachers say this can prevent the eyes of pigeons from exploding

6. 

   Step6:Heat the oil in the pan. Put the pigeon in the oil. After a while, scoop up the pigeon with a big spoon. Turn off the fire and pour oil on the pigeon. If you feel the oil temperature is not enough, fire again to heat the oil. Repeat the above step

7. 

   Step7:That's what I did befor

8. 

   Step8:The braised pigeon I made for the first time may not sell well. Please forgive me