Crispy Pigeon
by Huang Huang Yuanbao
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Clean up the pigeons, boil the water, put the rice wine, and the old ginger to remove the fishy
2. Although some seasonings are put in a pot and water is boiled to make a pot of brine, it is best to have old brine at home. Put the boiled pigeon into the brine pot, and then put two spoons of salt
3. Bring high heat to low heat and continue to turn off the heat for 25 minutes, soak for 30 minutes to more than one hour (more delicious)
4. Pick up and dry the water, be sure to dry it, if you are short of time, you can use a hair dryer to dry it
5. After drying, brush the honey on both sides, preheat the oven to 180 degrees, bake the belly for 11 minutes, take it out and brush the honey on both sides, and bake the back for 13-16 minutes.
6. Cut the roasted pigeon into large pieces at will and place on a plate. When roasting pigeons, you can heat and deep-fry the lobster slices on a plate. You're done, ready to eat.
