Roasted Pigeon

Name: Roasted Pigeon
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 squab; Some Black pepper; 1 tablespoon Cooking Wine; 1/2 tablespoon Steamed fish drum oil; 1/2 tablespoon Soy sauce; 1 tablespoon Fish sauce; a little Blending oil; 10g honey

by Still good food

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

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

Roasted Pigeon

1. .Materials: 1 pigeon 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. Marinate the fish sauce for 30 minutes. Don't throw away the marinade.

6. Take out the roasting fork to fix the pigeon.

7. Bake in the oven preheated at 230 degrees by the upper and lower pipes. ,

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

9. Mix honey with an appropriate amount of water, brush the pigeons and bake them for 6 minutes before they are out of the oven.

Tips:
*While washing the pigeons, prick a small hole with a toothpick to make it easier to taste. ,

*Honey must be brushed evenly so that the color of the baked product will be even.

*When you take 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.

*. Don't be afraid to adjust the highest temperature, you can control the time by yourself. After all, the temperature of each oven is different.