Seasoning:

10g of Jiangsha powder, 20g of maltol, 50g of salt, 30g of meat wrapped king and 50g of seasoning powder. (This is the dosage of 10 pigeons)

Making:

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

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

3. Wrap the pigeons in oil paper first, then wrap them in a layer of tin foil, put them in a pot, cover them with charcoal (the fourth step of the first method), and let the pigeons burn for 20-25 minutes (25 minutes at most).

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