Batch prefabrication:

1, 36g of salt, sugar and chicken essence 12g, 6g of white pepper, 4g of star anise powder, 4g of geranium powder, 4g of fennel powder, 5g of angelica powder, 5g of galangal powder, and mix well to form spice powder for later use.

2. Take 10 slaughtered squab (net weight is about 200g/ pigeon), chop off the head, neck, claws, wing tips and buttocks, take out the internal organs, peel off the pigeon skin, and make two cuts on the pigeon chest. First, take a little spice powder and rub it at the knife edge to taste. After the treatment, put the squab into the pot, pour in the remaining spice powder, and knead the pigeon body for 15 minutes. When the fragrance permeates the pigeon meat completely, wrap the pigeon with three layers of plant paper and dip the delicious Delta evenly on the surface for later use.

3. Ignite solid alcohol and put it into charcoal for burning. After the charcoal burns red, knock it into pieces of the same size with a shovel. First, spread a small amount of charcoal on the bottom of the stainless steel barrel, put the squab belly up, then spread a layer of hot charcoal as quickly as possible, and then cover it with a layer of wet charcoal, and simmer for 10- 13 minutes. Take out the squab, let it cool, put it in a fresh-keeping box, wrap it with wrapping paper and put it in the refrigerator for later use.

The process of taking food (four copies):

Take out two young pigeons, remove the wrapping paper, heat them in microwave oven for 2 minutes, brush the surface with a layer of Weidamei, put them in grill and bake them on charcoal stove for 2 minutes. After the fragrance comes out, take out everything in two, one for each pigeon, and put it on a plate to serve.

Technical key:

1. When processing squab, the purpose of cutting off the head, claws and other parts is to prevent sharp parts from piercing the packaging paper, and because there is little meat in these places, it becomes dry and hard after roasting, which affects the taste; Pigeon skin contains a lot of oil. If it is not removed, it will feel greasy. Pigeons have thick breasts, so they must be cut twice to taste good.

2. The wrapped pigeon should be dipped in a delicious taste. First, soak the paper thoroughly to prevent it from being ignited when stewing. Second, in the process of stewing, the aroma of soy sauce will penetrate into the pigeon meat along the pores of the paper, making it more delicious.

3. When the squab is covered with charcoal, the meat on the breast of the squab is thicker, so more charcoal should be put, and the heating temperature is enough to be fully cooked. The role of wet charcoal is equivalent to that layer of mud called "beggar chicken". After the wet carbon cover is covered, hot air will gather in the bucket and will not leak out.