Roast pigeon
By VicentaLakin
DOVES ARE ALSO KNOWN AS WHITE PHOENIX, BEAUTIFUL AND NUTRITIOUS, AND FAMOUS ROOSTER PHOENIX IS MADE OF CHICKENS AND PHOENIX. IT CONTAINS MORE MINERALS SUCH AS CALCIUM, IRON, COPPER AND VITAMIN ABE THAN CHICKEN, FISH, CATTLE AND LAMB. THE PIGEON MEAT IS RICH IN ADHESIVE ACID, WHICH IS VERY EFFECTIVE IN PREVENTING HAIR LOSS, WHITE HAIR AND PREMATURE DEATH。
Recipe Recommendations
- squab 3 only
- corn starch 1 scoop
- salt 1 scoop
- soy sauce 1 scoop
- chicken essence half a spoonful
- cumin powder a little
- Orleans Marinade appropriate amount
- slightly spicy
- roast
- several hours
- ordinary
Steps for Roast pigeon
1
The doves are slaughtered, defunct, rinsed, washed, split from the back of the spine, to the neck, to the feet, to the tip of the wings, to twirl all the sauces with their hands, and to be covered with fresh membranes for about four hours。
2
The number of the dove taken from the fridge was placed in an oven with oil sheets. (Juice retained in pickles)
3
Send them to the pre-heated mid-level of the oven, with 200 degrees of fire up and down, 20 minutes, and a hot wind function。
4
Take out the flip。
5
It's still in the middle, with 200 degrees of fire up and down, 20 minutes to turn on the heat。
6
Take out a flip and brush a pickle juice. It is then sent to the middle of the oven, with 190 degrees of fire, 200 degrees of fire, 10 minutes of fire, and a hot wind function。
7
Take out a flip and also brush a pickle juice。
8
Once again into the middle of the oven, 190 degrees of fire, 200 degrees of fire, 10 minutes of fire, and hot wind。
9
Take it out cool。
10
It's delicious。