1. Soak the slaughtered pigeons in 80-degree boiling water for 3 minutes, and then remove the feathers. Cut the buttocks, take out the internal organs, and then wash the pigeons with cold water. Don't wash with hot water, it will affect the skin color of pigeons. Soak the washed pigeons in clear water for 2 hours.

2. Before marinating, soak the pigeons in boiling water, then put the marinated pigeons into a marinating pot, and add spices and drugs such as pepper, anise, star anise, Amomum villosum, cardamom, ginger, onion and salt.

3. After boiling, marinate with low fire. Pigeons are basically cooked when they are pickled enough to be penetrated with chopsticks. After taking out, put the pigeons into a fumigation tube, ignite the fumigation pot with willow sawdust and cypress sawdust, and then ignite the fumigation pot. When smoking, buckle the casserole on it until it is golden red.