1. Squeeze the juice from half a lemon into a bowl, add one spoonful of light soy sauce, one spoonful of dark soy sauce, and two spoons of honey and mix well.

2. Clean the squab, apply salt evenly on the inside and outside of the body, and then apply a little red wine.

3. Put some rosemary into the belly of the pigeon, and you can also add other spices according to your own preferences.

4. Spread oyster sauce evenly on the squab, apply a little lemon juice, and marinate for 3-4 hours. You can also put it in a fresh-keeping bag and bake it the next day.

5. Take a large piece of tin foil, place the squab in the middle, and stuff two slices of lemon with peel inside.

6. Preheat the oven to 200 degrees for 10 minutes. Then wrap the squab completely with tin foil, put it in the oven at 200 degrees, then lower the heat at 180 degrees, and bake for 30 minutes.

7. The next step is to grill the squab for a short period of time. In order to make the color of the pigeon more shiny and the skin more fragrant, you can bake it in a rotating roasting fork and brush it with the lemon honey juice. The color of the squab skin is brighter. Turn on the heat at 200 degrees and lower the heat at 180 degrees. Bake for 10 minutes. At this time, the oven's function should be adjusted to the rotating fork windshield.

8. Take it out again, and brush the outer layer and the inner layer of the belly with the prepared honey lemon juice.

9. Bake on the same fire for another 8 minutes. After being marinated and brushed twice with the marinade, the roasted squab can really take on the flavor, and the color of the skin will be closer to perfection.