Wash the pigeons and dig out their bellies. Put cold water in the pot, blanch the onion and ginger, and take it out after the water boils.
In another pot, Lee Kum Kee bittern juice and water are mixed at the ratio of 1:3, and a spoonful of sugar can be added to adjust the sweetness, because the bittern juice is salty.
When the fire boils, put the ducklings in the brine, continue to boil over the fire and turn to low heat 10 minute. It doesn't matter if the salt water doesn't pass through the squab, just pour it on the exposed part with a spoon.
Soak the squab in salt water for 2 hours and turn over halfway. Don't soak for too long, it will be really salty, two hours is enough.
If it is roasted the next day, you can put the soaked squab in a dry container and refrigerate it to dry. If the cured squab is baked immediately, the moisture on the squab surface can be dried by a hair dryer. I usually marinate it the night before and put it in the refrigerator.
There will still be some water vapor on the surface of the pigeons that are refrigerated and dried. Use a hair dryer to dry them.
Mix the sauce with lemon juice, honey and raw materials, brush on the surface of squab, then blow dry with a hair dryer and preheat the oven.
Finally, bake at 180℃ for 18 ~ 20 minutes.