Cooking Steps

1. 

   Step1:Wash the pigeons. Remove the claws. Set aside.

2. 

   Step2:Cut all onion, ginger, garlic and ginger into pieces. Add a little oil, two and a half teaspoons salt, one and a half teaspoons sugar. Grind in some black pepper. Pour in a little white wine. Mix well.

3. 

   Step3:Spread the marinade all over the pigeon's body, chest, cover with plastic film and marinate in the refrigerator for one night.

4. 

   Step4:Marinated pigeons. Sweep the marinade off the body and chest. Steam for 15 to 20 minutes (depending on the size of pigeons

5. 

   Step5:When steaming pigeons, use hot water to turn maltose into maltose water.

6. 

   Step6:The steamed pigeon pierces the eyes of the pigeon with a toothpick (to prevent it from bursting in the process of frying). Take the pigeon up, pour the whole body with maltose water, and put it in the air conditioning room or in front of the fan to dry.

7. 

   Step7:Fry the dried pigeons in medium heat until golden, then dish them. Let them cool a little. Cut them with scissors.

8. 

   Step8:With malt syru

9. 

   Step9:Compared with that without maltose water, the color of the pigeon fried with maltose water is more beautiful. It's oily and bright