Method 1:

Seasoning: 50 grams of Meiji fresh soy sauce, 25 grams of fish sauce, 50 grams of fermented soybean oil refined soy sauce (which tastes fresher than ordinary soy sauce and can be replaced by ordinary seafood soy sauce), 5 grams of seasoning powder 15, 5 grams of ginger powder, 0/0 grams of Roubaowang/kloc-0, 5 grams of pepper and 0/00 grams of boiled water. (This is the dosage of 10 pigeons)

1. Kill the pigeons first, remove the head and bleed, rinse with running water, and remove the fishy smell for later use.

2. Mix all seasonings evenly. In order to taste better, a new disposable medical syringe was used to inject seasoning into the thick chest of pigeon meat.

3, roast pigeon hair with charcoal fire, then remove some miscellaneous hair, remove butter and internal organs, and put the liver, heart and gizzard back in place.

4. Break the charcoal fire until there is no open flame, spread a part on the bottom of the basin, put the unhairing pigeons on the charcoal in the basin, and cover the remaining charcoal on the pigeon fire board 15-20 minutes.

5. Peel the pigeon with fire (this dish eats the dry smell of pigeon meat, so the skin should be removed), put it in salt water (which can play a bactericidal role), brush it with a brush (preferably with a toothbrush), remove the carbon chips, wrap it with plastic wrap, and store it in cold storage. Best in two days.

6. Brush sesame oil before serving and bake in the microwave for 6 minutes.

Exercise 2:

Seasoning: Jiangsha powder 10g, maltol 20g, salt 50g, pork bun king 30g, seasoning powder 50g. (This is the dosage of 10 pigeons)

Making:

1. Bleeding of live pigeons, direct peeling and internal organs, washing with clear water to remove fishy smell.

2. Spread the seasoning evenly on the pigeons, repeat it several times (to make the taste even), and let it stand and marinate 15 minutes.

3. Wrap the pigeons in oil paper first, then wrap them in a layer of tin foil, put them in a pot, cover them with charcoal (the fourth step of the first method), and let the pigeons burn for 20-25 minutes (25 minutes at most).

4. After roasting the pigeons, open the paper, take it out and bake it in the microwave oven for 6-8 minutes.