Ask anyone who knows how to roast a pigeon

Ingredients: Seasoning].

3 mushrooms, 5 straw mushrooms, a little onion, a little lily, 1 pigeon, 1 4 pieces of butteroil, monosodium glutamate, a little salt, a little black cherry sauce

Production process] 1 Add butteroil, monosodium glutamate and salt to the pot and stir-fry until cooked.

2 Put the fried vegetables into the pigeon's belly and bake in the oven at 220 for about 15 minutes.

3 Roasted pigeon, cut into two halves.

4 The sliced pigeon is arranged on a plate, drizzled with black cherry sauce, and decorated with patterns.

1. Ingredients: 320 grams of fresh pigeon, 10 grams of ginger for 4 people, 2 grams of salt, a little five-spice powder, a little white pepper, 35 grams of light soy sauce, 250 grams of white vinegar, 25 grams of red Zhejiang vinegar, 15 grams of maltose, 10 grams of red rice wine, 1 gram of baking soda.

2. Prepare the ingredients, soak the pigeon in the water and soak the bleeding water, and you can change the soaked water according to the actual situation.

3. When the pigeon is soaked, the ginger is processed, and the ginger is cleaned, cut into thin slices, and set aside.

4. Carefully clean the pigeon inside and outside, tear off the throat, cut off the toes, pluck out the stubble, and use kitchen paper towels to absorb the excess water on the surface of the pigeon.

5. Evenly spread the salt on the inside and outside of the pigeon, and then evenly smear white pepper and five-spice powder on the inside and outside in turn, and a thin layer can be used.

6. Take a piece of ginger and stuff it into the pigeon's belly, put the rest at the bottom, pour in the light soy sauce, also wipe evenly, cover with plastic wrap and marinate for 8 hours or more.

7. After the marinating is completed, first boil a pot of water, and pour most of the pot of water into the deep pot, which can be submerged in the amount of water of the pigeon.

8. Take out the marinated pigeon from the refrigerator and use a kitchen paper towel to absorb the excess water.

9. Use the stainless steel hook used to make fried meat to hook the pigeon's throat to the mouth.

10. After the water is completely boiling, put the pigeon into the boiling water, blanch it quickly, lift the hook to lift the pigeon from the boiling water.

11. Put the hot pigeon on top of a clean kitchen paper towel, absorb the excess water, and the hook does not need to be removed, and it is still useful when drying the skin.

12. When the pigeon dries the skin, prepare crispy water, white vinegar, red Zhejiang vinegar, maltose, red rice wine, baking soda and stir until the maltose melts.

13. After the surface moisture of the pigeon skin is dried, put the pigeon into the crispy water and roll it quickly a few times, so that the skin is evenly stained with crispy water, or you can scoop the crispy water with a spoon and pour it evenly on the pigeon, under the wings and the pigeon's legs.

14. Hang the hook in a cool and ventilated place, air dry the surface of the pigeon, blow it with a fan, and dry it for about 2 hours, or you can dry the skin in the refrigerator room without covering.

15. Preheat the oven, 180 degrees, up and down the heat, large temperature amplitude, hot air, the time is set for 30 minutes, which can be adjusted according to the actual situation; Use the fork of the oven to fork the pigeon, fix, and wrap the pigeon's mouth, wingtips, and feet loosely with tin foil.

16. Send the pigeon into the oven, stuck in the fork position, bake for about 18-20 minutes, remove the tin foil, continue to bake for 10-12 minutes, and take it out after the baking is completed and the Nase is satisfied.

Ingredients: 1 seasoningOyster sauce: 4 tablespoons of honey: 2 tablespoons of lemon: 1 light soy sauce: 1 spoonful of dark soy sauce: 2 spoons.

Ingredients: a young pigeon, a pot of old brine, an appropriate amount of honey, an appropriate amount of lemon juice, and an appropriate amount of dark soy sauce Method 1After the pigeon is washed, blanch, put it in a boiling pot, boil it for about 12 minutes, turn off the heat and soak it for more than two hours, and drain the brine. During this period, if the marinade does not completely soak the pigeon, it needs to be turned two or three times so that the pigeon can taste all over the body.

2.Take an appropriate amount of honey, lemon juice and dark soy sauce, mix and spread evenly on the pigeon, and then wipe it again after it has dried. The bottom is lined with tin foil to prevent oil from the baking process from dripping directly onto the tray, and the oven is preheated to 180 degrees.

3.The place where the bone protrudes and is easy to paste can be wrapped in tin foil, put it in the preheated oven and bake for about 20 minutes, and the pigeon skin can be colored and crunchy. Remove the middle and turn it over and brush the pure honey again.

Do the same with roast suckling pig.