Ingredients: 1 pigeon.

Accessories: 5g oil, 3g salt, 3g cooking wine, 3g oyster sauce, 5g ginger and 3g sugar.

1. Wash pigeons and use kitchen paper to absorb water.

2. Add salt to taste, add ginger slices, seal with plastic wrap, and marinate in the refrigerator for more than 2 hours.

3. Take it out and marinate the pigeon juice on the pigeon with a barbecue fork.

4. Put it in the oven and turn the fire to 200 degrees for 30 minutes.

After 5 or 30 minutes, the pigeons will be cooked.

6. Take out the barbecue fork.

7. Finished product drawing of roasted squab.