Roast pigeon(kao ru ge )

Roast pigeon

Introduction:

"I made pig's feet, radish, rice cake, dried meat and protein sugar. This time, try the rotation function of cktf-32gs oven. Although I bought an oven before, I didn't use the rotary function until it broke down. The first time I did the rotation function, I still took a small pigeon to do the experiment. Although it is the first time to do it, it can be said that it is zero failure. The 360 degree three-dimensional rotation of cktf-32gs won't scorch at all. It's safe to do other things in the oven. With this experience, you can boldly buy a roast duck to do next time. "

Production steps:

Step 1: 1 pigeon, cooking wine, 1 tbsp soy sauce, half tbsp steamed fish drum oil, half tbsp fish sauce, 1 tbsp honey, 10g black pepper, a little oil

Step 2: wash the pigeons and pour them into cooking wine

Step 3: pour in the steamed fish drum oil

Step 4: pour in the soy sauce

Step 5: marinate fish sauce for 30 minutes. Don't pour out the marinade.

Step 6: take out the fork to fix the pigeon.

Step 7: put it into the oven preheated at 230 degrees. 、

Step 8: bake the pigeon for 15 minutes, take it out, brush the marinade, brush some blended oil, and bake for 10 minutes.

Step 9: honey with appropriate amount of water, brush the pigeon and bake for 6 minutes.

Materials required:

Pigeon: 1

Black pepper: moderate

Cooking wine: 1 tbsp

Steamed fish drum oil: half soup spoon

Soy sauce: half soup spoon

Fish sauce: 1 tbsp

Blend oil: a little

Honey: 10g

Note: * when washing pigeons, prick a small hole with toothpick to make them taste better. , * honey should be brushed evenly, and the color of baked honey will be even. *When taking it out for the second time, wrap the tip of the wings and mouth with tin foil to avoid being too dry and scorched. There is no oil and water in this position. *Adjust the highest temperature is not afraid, the time to control, after all, the temperature of each oven is not the same

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Kao Ru Ge