Ingredients: pigeon 1

Seasoning: 5g of oil, 3g of salt, 3g of cooking wine, 3g of oyster sauce, 5g of ginger and 3g of sugar.

Practice steps:

1. Add salt to the washed pigeon drained with kitchen paper, add ginger slices, seal with plastic wrap, and marinate in the refrigerator for more than 2 hours.

2. Take it out and use a barbecue fork to pour the juice of the pickled pigeon on the pigeon.

3. Put it in the oven and set the fire at 200 degrees for 30 minutes.

After 4 or 30 minutes, the pigeons will be cooked.

5. Take out the roast fork.