Ingredients: squab 1, half onion, cooking wine 10 ml, pepper 3 g, salt 3 g, garlic 2 cloves, lemon juice 20 ml, maltose 1 spoon, sugar 20 g, white vinegar 10 ml.

2. Wash the squab and remove the tail.

3. Mix chopped green onion, mashed garlic, salt, pepper and cooking wine evenly, smear them on the pigeon surface and abdominal cavity, and marinate for 5 hours.

4. Add water to the pot to boil, blanch the pickled pigeons in boiling water and take them out.

5. Mix lemon juice, maltose, white vinegar, sugar and water evenly.

6. Brush all over the squab, then wait for the surface to dry, and repeat several times.

7. Bake in an oven preheated to 200 degrees, turn on the rotary switch of the oven, and let the squab rotate while baking.

8. Lay tin foil on the bottom of the oven and bake for about 45 minutes.

9. Just bake until the skin is golden.