A casserole roasted pigeon
By VicentaLakin
No ovens, no drops of water, because the casserole locks the water properly, and the butter, the smell, the smell, the smell, the smell, the taste, the food, it's delicious
Recipe Recommendations
- salty and fresh
- roast
- an hour
- ordinary
Steps for A casserole roasted pigeon
1
Doves clean, dry water。
2
Cut the lemons, ginger onions。
3
Two ginger and onions in the belly。
4
The pigeons are in the fresh bags。
5
Put all the sauce in it, pickle it for more than two hours, flip over + massage it, and taste the pigeon。
6
Put the casserole on the shelf
7
The tin paper is laid on the shelf, close to the pan wall, and extends it to outside the pot so that it does not drip into the pot (the top extra part covers the edge of the pot)。
8
Doves in the pot。
9
Cover the pan and roast it for 20 minutes。
10
Scrambled with pickles and honey。
11
It continues to bake for 20 minutes and closes the fire for 10 minutes (drinking honey water again during this period)。
12
Roasted pigeons with casseroles, properly baked and watered。
13
The finished chart。
14
The finished chart。
15
The finished chart。A casserole roasted pigeon Make Tips
One, ordinary casseroles can't be baked. I use dry, cold, black casseroles, so it's okay. 2. If the honey is too sticky, it can be turned off with some water. You have to dry the skin before it's roasted, or the color is not good or good。