When I signed up for the barbecue competition, I happened to have a few pigeons that had just hatched at home. I agreed with LG to help fatten up and roast them!
The remaining roasting ingredients were just enough to roast a young pigeon. Steamed fish soy sauce, cooking wine, sesame oil, and pepper were added to make a sauce, and the young pigeon was marinated with the roasting ingredients. Not to mention, it tastes great. Soy sauce, pepper, and teriyaki sauce are perfectly combined with the tenderness of young pigeons. It is a real enjoyment to eat...
Youhuang young pigeon
Recipe Recommendations
- squab in 1
- steamed fish oyster sauce 3 teaspoons
- sesame oil 1 teaspoon
- cooking wine 2 teaspoons
- black pepper appropriate amount
Steps for Youhuang young pigeon
1
Each squab has its feathers removed.
2
Prepare Japanese barbecue ingredients.
3
Prepare cooking wine and sesame oil.
4
Prepare steamed fish soy sauce and black pepper.
5
The squab removes the internal organs and removes the fine fluff.
6
Put the young pigeons into a bowl, add Japanese Teraki sauce, steamed fish soy sauce, cooking wine, pepper, and sesame oil, and knead well.
7
Put it in a fresh-keeping bag and marinate overnight.
8
For the cured squab, put the legs into the stomach, wrap them in tinfoil, and place them in the microwave. Microwave barbecue stall, heat high for 4 minutes; stir and bake for another 3 minutes. Remove foil, microwave bake for 3 minutes, turn on side, and bake for another 2 minutes.
9
Sprinkle with a little pepper on the roasted squab while it is hot.Youhuang young pigeon Make Tips
The squab is marinated one day in advance to taste better.