Crispy Pigeon

Crispy Pigeon

1. Prepare the materials in the picture

2. Add salt-baked chicken powder to the pigeon, spread evenly, including the belly, put the ginger slices into the belly, and marinate for 30 minutes

3. Put oil in the pot and bring to a boil

4. Use a slotted spoon to fill the pigeons with hot oil forever. Pay attention that the stomach also needs to be filled with oil

5. Gradually pour it until both sides are browned

6. Finished picture

7. Finished picture