Oven home version of the roast pigeon practice is as follows:

Main ingredient: pigeon

Supplementary ingredients: ginger, scallions, soy sauce, oyster sauce, cooking wine, pepper, Orleans marinade, pepper

1, pigeon cleaned and filtered dry water into a container, scallions cut into segments, ginger cut slices, soy sauce and oyster sauce, Sugar and chicken essence, scallions, Orleans marinade, all the ingredients together and mix well, to the pigeon with marinade whole body massage for 2-3 minutes, then the ginger and scallion, a little bit of sauce into the stomach of the pigeon marinade, so as to do to remove the fishy flavor.

2, marinate for 4-5 hours, or put in the refrigerator for a night, so that the pigeon more flavorful.

3. Melt the honey and butter over water and stir well.

4: To prevent the pigeon from burning, wrap the neck, wings and legs in aluminum foil, brush the pigeon with honey sauce, place on the grill and transfer to the oven.

5, oven temperature 180 degrees, bake 30 minutes, pigeon take out and brush the honey sauce again.

6, continue to bake for 10 minutes, this period is best not to leave the oven, to observe the color, if the color can be covered with tinfoil, so as not to scorch, take out the roasted pigeons, drain the oil juice, while hot, cut blocks, plate on the table to eat.