2, crispy water: 1 tbsp of honey, a spoonful of rice vinegar, a few drops of soy sauce (the ratio of the approximate, you can adjust their own while trying to taste until their favorite flavor can be);
3, brine: cinnamon, allspice, cloves, peppercorns, star anise, orange peel, Grass berries, licorice, Luo Han Guo, ginger, pepper, soy sauce, rock sugar, etc., the taste of raw materials can not be one of the flavor is particularly prominent, then the taste is particularly prominent is more put;
4, pigeon cleaned to take out the guts, soak in a hot water bath (boiled);
5, ready to marinade, marinade to bring up a good job, the material can be Qi Qi, can not be Qi is as much as possible to make up enough, can not be one of the two flavors is particularly prominent, cooking, cooking and cooking. A two kinds of flavor is particularly prominent, cooked brine mellow, it is best to brine the food after the brine to save, put in the refrigerator to save, take out every few days to heat up, each time the brine to add a little bit of spice, appropriate, after the brine to continue to save, so that the more the brine cooks the more fragrant;
6, brine to add ginger, scallions, chili pepper dry, put the boiled pigeon, the inner brine to cook for 15 minutes and then Off the fire soak for 40 minutes, you can also square the viscera into the brine, brine directly eat;
7, brine good pigeon fished out of the dry water, mixing good crispy water, with a brush in the dry pigeon body brush on the crispy water, the whole body brush, and then placed in a ventilated place to dry.
8, drying pigeons continue to brush a layer of crispy water, continue to dry, repeat 3, 4 times, the drying process is best to have 3 hours or so, the pot of hot oil, with a spoon ladle oil dripping onto the pigeon, until the pigeon becomes golden brown on it.