First, slaughter the live pigeons, peel off their skins, and be careful not to damage the overall appearance of pigeons. After raw pickling, wrap them in tin foil, just like roasted sweet potatoes and potatoes when I was a child, and bake them in bamboo charcoal wood. The meat of pigeons is delicious and has a strong smoky flavor. This is a novel method, and it is a new signature dish for hotels, restaurants and catering clubs.

batch production of tin foil roasted pigeons!

ingredients used:

21 young pigeons about 1. 25 to 35 days old were slaughtered, unhairing, removing the pigeon head, claws, tail and dovewing tip, peeling off the skin, and marinating for 11 hours with 31 grams of edible salt, 24 grams of thirteen spice powder, 21 grams of flavor powder, 6 grams of meat treasure king and 511 grams of vegetable material.

2. wrap the raw and pickled squab in tinfoil, bury them in the fruit charcoal with no open flame for 21 to 31 minutes, then take them out and let them cool, peel off the outer tinfoil, wrap them in plastic wrap, and put them in a fresh-keeping freezer.

secret sauce making method:

81g of Weidamei seafood soy sauce, 41g of Japanese cooking sauce, 51g of oyster sauce, 21g of scallion oil and 5g of white sugar are mixed evenly.

Dish-taking process:

1. Reheat the pre-baked squab in an open fire oven, brush a layer of juice with secret sauce, bake it again until the skin is crisp and golden, and wrap it in tin foil to serve.

characteristics of the dish: salty, fresh and fragrant, pigeon meat is strong and has an original flavor.

cooking tips!

1. This dish must be peeled off from the squab, otherwise it will be neither beautiful nor delicious if the squab's skin is not handled properly or cracked during barbecue.

2. Make sure to add the bottom flavor when pickling, and pay attention to the heat when heating for the second time, and bake until the surface is crispy, which will make the taste better.