Ingredients: a pigeon, a spoonful of soy sauce (ordinary soup spoon can be used at home), two spoons of soy sauce, four spoons of oyster sauce, two spoons of honey and one lemon.

Steps:

1. Put half a lemon juice into a bowl, pour in one spoonful of soy sauce, one spoonful of soy sauce and two spoonfuls of honey and mix well.

2. Clean the squab, sprinkle salt evenly all over the body, and then sprinkle a little red wine. (Let stand for 20 minutes)

3. Put some rosemary in the belly of young pigeons, or put other spices according to your own preferences.

4. Pigeons are evenly coated with oyster sauce and a little lemon juice, marinated for 3-4 hours, or put in fresh-keeping bags and baked the next day.

Take a large piece of tin foil, put the squab in the middle, and put two pieces of lemon with skin in it.

6. Preheat the oven for 200 degrees 10 minute. Then completely wrap the squab in tin foil, put it in an oven, light it at 200 degrees, and bake it at 180 degrees for 30 minutes. (Controlling the temperature up and down separately can make the meat of young pigeons more tender.)

7. Next, roast the squab for a while. In order to make it brighter in color and more fragrant in skin, you can roast it in a rotating roasting fork. The lemon honey juice can make the skin of young pigeons brighter. Ignition at 200 degrees, 180 degrees, baking at 10 minutes. At this time, the function of the oven should be adjusted to the rotating windshield of the barbecue fork.

8. Take it out again and brush the prepared honey lemon juice on the outer and inner layers of the stomach.

9. Bake on the same fire for another 8 minutes. After curing the squab, brush it with marinade twice, it can really taste, and the skin color is closer to perfection.