Roasted Pigeon

Name: Roasted Pigeon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 squab; a little Blending oil; 10g honey; 1/2 tablespoon Soy sauce; 1/2 tablespoon Steamed fish drum oil; 1 tablespoon Fish sauce; Some black pepper powder; 1 tablespoon Cooking Wine

by Still-good food

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I have made pork knuckle dried radish rice cakes with dried meat and meringue. This time, try the rotating function of the CKTF-32GS oven. Although I bought the oven before, I didn't use the rotating function until it broke down. It’s the first time to do the rotation function, but if I have no experience, I still use a pigeon as an experiment. Although it is the first time to do it, it can be said to be zero failures. The 360-degree three-dimensional rotation of CKTF-32GS will not burn at all, and you can safely guard the time in the oven to do other things. With this experience, you can boldly buy a roast duck and do it next time.

Ingredients

1 Squab
a little Blending Oil
10g Honey
1/2 tablespoon Soy Sauce
1/2 tablespoon Steamed Fish Drum Oil
1 tablespoon Fish Sauce
Some Black Pepper Powder
1 tablespoon Cooking Wine

Roasted Pigeon

1. Ingredients: 1 pigeon, 1 cooking wine, 1 tablespoon light soy sauce, half tablespoon steamed fish drum oil, half tablespoon fish sauce, 1 tablespoon honey, 10 grams of black pepper powder, moderate amount of oil

2. Wash the pigeons and pour into the cooking wine

3. Pour in steamed fish drum oil

4. Pour light soy sauce

5. Fish sauce, marinate for 30 minutes, don’t throw away this marinade

6. Take out the roasting fork to fix the pigeon

7. Put the upper and lower tubes into the oven preheated at 230 degrees and bake

8. After the pigeon is roasted for 15 minutes, take it out, brush the marinade, brush a little bit of blending oil, and bake for another 10 minutes

9. Mix the honey with the right amount of water, brush the pigeons, and bake them for 6 minutes.

Tips:
1. Sprinkle some black pepper before eating to enhance the flavor. The powder sprinkled by my clumsy hand is not even at all, it seems that I still have to make a small bottle to sprinkle it evenly;
2. While washing the pigeons, prick a small hole with a toothpick to make it easier to taste;
3. Brush a little bit of honey evenly so that the color of the baked product will be even;
4. When taking it out for the second time, wrap the tip of the toe and the mouth with tin foil to avoid dry and burnt. There is no oil and water in this position;
5. Don't be afraid to adjust the highest temperature. After all, the temperature of each oven is different.