Pour a small amount of hydrated barbecue material into a bowl, add salt, ginger, cooking wine, soy sauce and salad oil and mix well.

Cut off the paws of young pigeons, put them in marinade for a while, cover them with plastic wrap and marinate for more than three hours. It's best to take it out halfway and turn it over.

The pickled pigeon head is fixed with a toothpick, placed on the grill and brushed with some marinade.

Put it in the middle of the oven and bake at 200 degrees for 20 minutes. You can take it out halfway, turn it over and brush some marinade on it.

Take it out, brush it with some honey, and then put it in the oven 10 minutes.

I hope to get your adoption.