Cooking Steps

1. 

   Step1:Wash pigeons and remove internal organs. Marinate them with salt, ginger juice or cooking wine, raw soy sauce and a little old soy sauce. Laodou is used for coloring. It doesn't need much. You can also put onion in the pigeon's stomach to remove the smell. Marinate for about 1 hour.

2. 

   Step2:Soak the cleaned fennel, leaves, cinnamon and dried pepper in hot water. Then put them into the pot. Add raw and old soy sauce and soup to the pot. Add water and boil to a marinade. Then take out the marinated pigeon, fix the head with toothpick, put it into the pot and cook until it is 8 and mature.

3. 

   Step3:Use the rotary blowing function of the oven to dry the pigeon and cut off its claws. You can also use the electric blowing. I use a hair dryer. The function of the recommended oven is convenient. Make crispy water by mixing sugar and water, spread it on the surface of pigeon, and then dry it. After drying, it can be baked directly in the oven.

4. 

   Step4:Brush the pigeon with oil before baking. Put tin paper or kitchen paper on the baking tray. 170 degrees. Bake it up and down with a rotary blower for 30 minutes. Last 10 minutes. Brush the crispy water and oil again. Wait until the skin of pigeon turns caramel, and then it will be out.

5. 

   Step5:Cut off the butt of pigeon and change the knife. After the dish is installed, it can be served at the table