1. Clean the pigeon and drain the water.
2. Cut the lemon, ginger and spring onions.
3. Stuff 2 slices of ginger and green onions in the belly of the pigeon.
4. Put the pigeons in the fresh-keeping bag.
5. Add all the seasonings and marinate for more than 2 hours, during which time it is necessary to flip + massage to taste the pigeons.
6. Casserole on the shelf
7. Spread the tin foil on the shelf, close to the wall of the pot, and extend the tin foil to the outside of the pot so that no juice will drip into the pot (the extra part of the top wraps the edge of the pot).
8. The pigeon is placed in the pot.
9. Cover the pot and bake on medium heat for 20 minutes.
10. Turn over and brush with marinade and honey.
11. Continue to bake for 20 minutes, turn off the heat and simmer for 10 minutes (during the period, brush with honey water again).
12. Roast pigeons in a casserole, roasted just right and with moderate moisture.
13. Finished picture.
14. Finished picture.
15. Finished picture.
Tips:1. Ordinary casserole cannot be used for roasting. I use the Heile casserole, which is dry-boiled and fast-cooled, so it’s no problem.
2. If the honey is too viscous, add some water to adjust it.
3. The skin must be dried before baking, otherwise the color will not be beautiful or fragrant.
