Rice Cooker Roast Pigeon
by Smile
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. The pigeon cleans the blood in the abdomen and cuts off the toenails.
2. Slice the ginger, clean the shallots, and prepare more ginger and shallots.
3. Put the pigeons in a large bowl, add salt, two spoons of extremely fresh, half a spoon of cooking wine, one spoon of soy sauce, half a spoon of oyster sauce, pepper, chicken essence, a little sugar, three or four slices of ginger.
4. Take a few green onions to tie the knot, massage the dove, rub with the green onions, rub more, leave it for half an hour.
5. In the rice cooker, layer ginger slices on the bottom layer.
6. Spread the remaining shallots on the sliced ginger.
7. Put the pigeon skin down on the shallots.
8. Pour in the remaining marinade.
9. Choose fine cooking for the rice cooker, just wait for the rice cooker to jump to heat preservation.
10. Finished product.
11. One for each of the older brother and younger brother, and the little one will make it back next week.
