Seasoning:

10 grams of sand ginger powder, 20 grams of maltol, 50 grams of salt, 30 grams of Pork King, and 50 grams of seasoning powder. (This is the amount for 10 pigeons)

Preparation:

1. Bleed the live pigeons, directly peel off the skin and internal organs, rinse with water to remove the fishy smell. 2. Apply the seasonings evenly on the pigeons, repeat several times (to make it evenly flavored), and marinate for 15 minutes. 3. Wrap the pigeons with oil paper first, then wrap it with a layer of tin foil, put it in a basin and cover it with charcoal (same as step 4 in step 1) and set it on fire for 20-25 minutes (up to 25 minutes). 4. After roasting the pigeon, open the paper, take it out and bake it in the microwave for 6-8 minutes.