Salt_Lemongrass Pigeon

1. Put the pigeon into lemongrass juice, put it into the freezer together, and soak it in the refrigerator for 12 hours. 2. Put the soaked pigeon into boiling water and scald it for 5 seconds, take it out and put it into a bowl, drizzle with soya sauce, and coat it evenly. 3. Heat a pan, put the salad oil into the pan until 70% of it is hot, and then put in pigeon and fry for 30 seconds (keep pouring the hot oil over it with a horse spoon). 4. Fry the pigeon for 30 seconds (keep pouring the hot oil over the pigeon with a horse spoon), until golden brown, remove from the pan and drain off the oil. 4. Spread coarse salt in a pot and place in an oven at 220℃ for 15 minutes. 5. Arrange the pigeon in a pot lined with lemongrass and place in an oven at 220℃ for 20 minutes. 6. Remove the pigeon from the pot and chop the pieces, then arrange them into the pot together with the lemongrass.

Lemongrass juice: 500 grams of fresh lemongrass washed, put into a blender, add 500 grams of ice water, stirred into juice, seasoned with 30 grams of chicken powder, 25 grams of salt, 15 grams of fish sauce and mix it well, you can make lemongrass juice.