Materials: one pigeon, one tablespoon of soy sauce (ordinary tablespoon can be used at home), two tablespoons of dark soy sauce, four tablespoons of oyster sauce, two tablespoons of honey, a lemon
Steps:
1. Squeeze the juice of a half a lemon into a bowl, and pour one tablespoon of light soy sauce, a tablespoon of light soy sauce, and two tablespoons of honey and mix it well.
2. Clean the squab, evenly rub salt all over the body inside and out, and then rub a little red wine. (Leave for 20 minutes)
3. Put some rosemary into the belly of the pigeon, or other spices to your liking.
4. Rub oyster sauce evenly all over the pigeon, apply a little lemon juice and marinate for 3-4 hours, or you can put it in a plastic bag to bake it the next day.
5. Take a large sheet of tinfoil, place the pigeon in the center and stuff two slices of lemon with the zest inside.
6. Preheat the oven at 200 degrees for 10 minutes. Then the pigeon with tinfoil wrapped up completely, into the oven at 200 degrees top heat, 180 degrees bottom heat, bake for 30 minutes. (Upper and lower temperature control can make pigeon meat more tender)
7. Next is a short time to roast pigeon, in order to make it more oily color, skin more fragrant, can be put into the rotisserie fork in the roasted brush on the lemon and honey sauce can be adjusted to make the skin of pigeon brighter color, 200 degrees on the fire, 180 degrees on the fire, bake 10 minutes at this time, the oven's function gear should be adjusted to the fork rotary wind block.
8. And then take out, the outer layer and the inner layer of the stomach also brush on the good honey lemon juice.
9. Bake on the same heat for another 8 minutes. After marinating and brushing twice with the marinade roasted pigeon to really taste, the color of the skin is closer to perfect.