Roast pigeon(kao ru ge )

Roast pigeon

Introduction:

"Pigeon, also known as Baifeng, has beautiful meat and rich nutrition. The famous Wuji Baifeng pill is made from Wuji and Baifeng. It contains calcium, iron, copper and other minerals and vitamin Abe than chicken, fish, beef, mutton content is high. Pigeon liver contains the best bilirubin, which can help the body make good use of cholesterol and prevent arteriosclerosis. Pigeon meat is rich in pantothenic acid, which can prevent hair loss, white hair and premature senility. If you eat too much stew, roast it today, because the pigeon is tender and suitable for roasting. If it's an old pigeon, stew it! "

Production steps:

Step 1: soak pigeons in water for a few minutes to remove blood

Step 2: pour a small amount of hydrated BBQ material into the bowl, add salt, ginger, scallion, cooking wine, soy sauce, salad oil and mix well

Step 3: cut off the pigeon's claws, put in the marinade and press it for a while, cover it with plastic wrap and marinate for more than three hours. It's better to take it out and press it down and turn it over

Step 4: fix the pickled pigeon head with a toothpick, put it on the grill, and brush some marinade

Step 5: put it in the middle layer of the oven and bake it at 200 ℃ for 20 minutes. You can take it out and turn it over, then brush some marinade on it

Step 6: take it out and brush with some honey, and then put it in the oven for 10 minutes

Materials required:

Pigeon: 2

Orleans barbecue powder: 100g

Water: moderate

Salad oil: right amount

Salt: right amount

Cooking wine: moderate

Ginger: right amount

Soy sauce: moderate

Honey: right amount

Scallion: right amount

Note: young pigeon meat is tender and suitable for roasting. If the meat of old pigeon is hard and hard to roast, stew it!

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Kao Ru Ge