Required materials: 1 squab, appropriate amount of olive oil, 3g salt, 5g black pepper, 15g light soy sauce, 5g dark soy sauce, 15g lemon juice, 20g honey, 3 small potatoes, half onion , ? half, half a lemon

Wash the squab, remove the claws, and use kitchen towels to absorb the water. Apply an appropriate amount of olive oil, 3g of salt and 5g of black pepper and rub for ten minutes. Massage is to enhance the flavor and completely relax the squab meat.

Add 15g light soy sauce, 5g dark soy sauce, 15g lemon juice, and 20g honey into the bowl, then mix well to make lemon honey sauce and set aside. Adding honey makes the sauce sweet and thick.

Brush the squab evenly with the prepared lemon honey sauce, put it in a plastic bag, and marinate it in the refrigerator for 12 hours. It is best to marinate for more than 12 hours. Marinating for 24 hours will make it more delicious.

Prepare vegetables in advance: wash 3 small potatoes and cut them into pieces with a hob, wash and cut half an onion and green bell pepper into small pieces. You can also add other vegetables you like, but be sure to choose ones with less water content.

Put an appropriate amount of olive oil in the pot, heat the oil, add the chopped vegetables, add an appropriate amount of salt and black pepper and stir-fry over medium heat until half cooked.

Cut half a lemon into small pieces, mix evenly with the fried vegetables, and stuff some of it into the belly of the marinated squab. Stuffing vegetables will make the squab look rounder and more beautiful when grilled.

Take out the baking sheet and place the remaining vegetables on the bottom of the pigeon.

Put it into the preheated oven, heat up and down to 180 degrees Celsius, and bake for 30 minutes.

During the roasting process, brush a layer of honey water all over the pigeon every 10 minutes. After brushing with honey water several times, the color of the pigeons becomes more and more beautiful as they bake.