Ingredients: a young pigeon, crispy water (honey 15g, lemon juice 10g, a little soy sauce, 5g liquor).

Step 1 Wash the squab, blanch it, put it in a boiling water pot, simmer for 12 minutes, turn off the fire and soak for more than two hours. If the marinade can't completely immerse the squab, turn it over two or three times to make the squab delicious all over.

Step 2: Take out the squab, drain the water, and blow dry the surface with a hair dryer. Honey, lemon juice, soy sauce and white wine are mixed evenly to form crispy water, which can be applied to young pigeons and dried again. The bottom of the oven is padded with tin foil. Pay attention to the pad on the slag tray of the oven, not on the baking net. When baking, let the oil drip directly, but it won't drip dirty on the slag tray. The oven preheats the upper and lower tubes by 200 degrees.

The third step is to put the squab on the baking net, wrap the place where the bone protrudes and is easy to paste with tin foil, and bake it in the preheated oven for about 15 minutes, and the squab skin will be crisp. Turn it over in the middle and brush it with crispy water again.