Method 1:

Seasoning:

51 grams of Meiji fresh soy sauce, 25 grams of fish sauce, 51 grams of lobster sauce (which tastes fresher than ordinary soy sauce and can be replaced by ordinary seafood soy sauce), 15 grams of flavored powder, 5 grams of Shajiang powder, 11 grams of Roubaowang, 5 grams of pepper and 111 grams of boiled water. (This is the dosage of 11 pigeons)

Production:?

1. firstly, slaughter the pigeons, remove their heads and bleed (it tastes better than the bare pigeons bought directly), rinse them with running water and remove the fishy smell for later use. ?

2. Mix all seasonings evenly. In order to taste better, use a new disposable medical syringe to inject seasonings into the thick breast of pigeon meat. ?

3. Roast the pigeon hair with charcoal fire, then remove some miscellaneous hair, butter and internal organs, and put the liver, heart and gizzard back. ?

4. When the charcoal is burned to the point where there is no open flame, break it, take a part and spread it on the bottom of the basin, put the pigeons with their hair removed on the charcoal in the basin, and cover the rest of the charcoal on the pigeon fire for 15-21 minutes (depending on the degree of charcoal burning, 21 minutes at most). ?

5. Peel the pigeons after fire (this dish eats the dry fragrance of pigeon meat, so the skin should be removed), put it in salt water (which can play a bactericidal role), brush it with a brush (preferably with a toothbrush), remove the charcoal crumbs, wrap it in plastic wrap and store it in cold storage. The taste is the best within two days. ?

6. Brush sesame oil once before serving, and bake in the microwave oven for 6 minutes.

Method 2:

Seasoning:? 11 grams of ginger powder, 21 grams of maltol, 51 grams of salt, 31 grams of meat treasure king, and 51 grams of flavor powder. (This is the dosage of 11 pigeons)

Production:?

1. Bleeding live pigeons, directly peeling and internal organs, washing with clear water to remove fishy smell. ?

2. Spread the seasoning evenly on the pigeon, repeat it several times (to make it taste evenly), and let it marinate for 15 minutes.

3. First, wrap the pigeons with oil paper, then wrap them with a layer of tin foil, put them in a pot and cover them with charcoal (as in step 4 in the first practice), and let them fire for 21-25 minutes (25 minutes at most). ?

4. After roasting the pigeons, open the paper, take them out and bake them in the microwave oven for 6-8 minutes.

note: the taste of the first method is slightly soy sauce, and the second method mainly highlights the dry flavor. The two methods have the same dry flavor and slightly different tastes.

Comments: It is best to use meat pigeons as the ingredients for this dish, because the meat pigeons are rich, and the dishes made into dry incense are more chewy. When slaughtering, turning around is to better bleed, and the head can be kept, as long as the throat is cut and the blood is exhausted, so that the pigeon can be kept intact; The first method may not sell as well as the second one, so it is more suitable for professional barbecue shops, and the second one is more suitable for hotels; In addition, the flavor of this dish can also be made into spicy, spicy, cumin, vegetable flavor and other flavors. It is suggested that some ginger, aromatic spices (such as cardamom, citronella, dried tangerine peel, etc.) and dried mushrooms (soaked in water for 11 minutes) should be added during pickling in the second method, which can enhance the flavor and remove the fishy smell.