1. Prepare various spices
2. Suckling pigeons are blanched, washed to remove internal organs, drained, and those who like to eat can keep their heads
3. Spices are put in the bag, but the rice pepper is not put in the bag, so it can be taken out at any time
4. Add seasonings: salt, wine, soy sauce, dark soy sauce, a little rock sugar, simmer on medium and low heat 20 minutes before the pigeon. Turn to low heat and simmer for 20 minutes to remove the pigeon. The remaining juice will thicken and pour it on the pigeon. If the juice is enough when the pigeon is taken out, it will thicken and thicken the juice
Tips:I added a piece of piglet when I marinated it. After the marinade, let it cool and slice it into thin slices.
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