1, prepare the barbecue sauce, clean up the fresh pigeons and drain the water; Add some raw ingredients to the barbecue sauce and mix it into flavor juice. Wash the onion and ginger and shred them for later use.

2. Put the squab into the cooking basin, put the shredded onion and ginger into the squab's stomach, pour in the flavor juice, fully massage, put it into a fresh-keeping bag, and marinate it in the refrigerator for 24 hours.

3. The squab is taken out and warmed.

Spread tin foil on the baking tray and put in the marinated squab (the sauce is reserved for later use).

4. Pigeons are all wrapped in tin foil.

5, the oven is preheated at 200 degrees, and the baking tray is sent to the oven, and the middle layer is baked for 40 minutes.

6, take out the baking tray, brush or pour the sauce.

7. Wrap the wing tips and legs of young pigeons with tin foil, and send them to the oven to continue baking 15 minutes.

8. The roasted squab is delicious, tender and delicious.