1. Suckling pigeon 1 lemon 2 honey 20 ml barbecued pork sauce 20 g cooking wine 15 ml light soy sauce 10 ml salt 1 g black pepper 3 g onion 20 g carrot 20 g asparagus 30 g.
2. The squab is soaked in clean water for 10 minutes, and the blood is removed.
3. Cut the onion into small pieces, slice the carrot, peel and cut the asparagus into sections; take one lemon and squeeze the juice, and slice the other.
4. Mix lemon juice, honey, cooking wine, salt, light soy sauce, and barbecued pork sauce to make a seasoning juice. Take half of the seasoning juice and evenly spread over the whole body of the pigeon. Leave the pigeon to marinate for 10 minutes.
5. Put tin foil on the bottom of the baking tray, spread onions, carrots, asparagus, lemon slices, and place the pigeon on top.
6. The fotile oven selects the conventional baking (up and down fire) mode -200℃, after the preheating is completed, put the baking tray in the baking tray for 30 minutes.
7. Take it out when roasting for 15 minutes, brush the surface of the pigeon with a layer of sauce; pour the remaining sauce evenly on the bottom side dishes, then put it in the roast, and take it out after roasting.
8. You can start.
