2, first of all, the pigeon slaughter, head bleed, with a small running water rinse clean, remove the fishy flavor spare.
3, all the seasonings mix well, for better flavor, use a new syringe to inject the seasoning into the thicker breast of pigeon meat.
4, with a charcoal fire to roast off the pigeon hair, and then remove some stray hairs, remove the butter and giblets, liver, heart and gizzard back to the original place.
5, the charcoal burned to no open fire when cracked, take a part of the bottom of the pot to lay in the basin, remove the pigeon to remove the miscellaneous hairs into the basin on the charcoal, the remaining charcoal cover in the pigeon on the fire bureau for 15-20 minutes, according to the charcoal combustion degree of fixed time, up to 20 minutes.
6, the fire bureau good pigeon peeled, put in salt water (can play a role in sterilization) with a brush to scrub again, remove the charcoal chips, wrapped in plastic wrap and refrigerated storage, within two days of the best taste.
7, on the table before brushing again with sesame oil, into the microwave oven on medium heat for 6 minutes that is.
7: Brush with sesame oil before serving and microwave for 6 minutes.