Roast Pigeons without Using An Oven

Name: Roast Pigeons without Using An Oven
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 squab; 2 spoons Soy sauce; 2 spoons Cooking Wine; 1 spoon Cooking oil; A bag Salt Baked Chicken Noodles; Some Sliced ginger; Some onion

by Baiyun is still a cloud in the depths (from Tencent.)

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Many households are now equipped with ovens, and many foods are made with it. However, ovens also have disadvantages. They are high in price and large in size. For families with a small living area, buying an oven is a consideration. There is another kind of equipment that is more economical than an oven and basically does not take up space, that is, a casserole that can be baked. The friend presented the black le casserole, which has the ability to dry and quickly cool without breaking. With the mentality to try it, I took advantage of the weekend to roast this pigeon. The whole process was high temperature and dry. The casserole was intact, and the roasted pigeon tasted The aroma is overflowing, the taste is tender and smooth, it is really super delicious.

Ingredients

1 Squab
2 spoons Soy Sauce
2 spoons Cooking Wine
1 spoon Cooking Oil
A bag Salt Baked Chicken Noodles
Some Sliced Ginger
Some Onion

Roast Pigeons without Using An Oven

1. A bag of salt-baked chicken noodles, cooking wine, soy sauce, and oil, mix well with the chicken noodles.

Roast Pigeons without Using An Oven recipe

2. Use a toothpick to stick a few times on the pigeon body to make it easier to taste. Spread the sauce on the inside and outside of the pigeon and leave it for more than two hours. Remember to flip and apply in the middle, and stuff the ginger and onion into the stomach.

3. Put the stand in the black casserole without adding water.

4. Put tin foil, brush the pigeon body with oil, and wrap it with tin foil.

5. After wrapping with tin foil, place it on the pot holder and close the lid.

6. The high fire burns for 10 minutes, then turns to a low fire, and then turns off the fire for 20 minutes. Using the heat preservation performance of the casserole, continue to simmer until the pot body is slightly warm. After removing the tin foil, a roasted pigeon with a fragrant and smooth taste is perfectly presented on the dining table.

Tips:
1. The longer the marinating time, the more delicious it will be. You don't need onions, but ginger should be added because it can remove the fishy smell.
2. Salt-baked chicken noodles can be replaced with other ingredients such as barbecue sauce. Use whatever sauce you like.