How to marinate roast pigeon

We all know that when summer comes, the weather is very hot. At this time, when people go out for a date, they will feel that it is too hot in the restaurant, so they like to eat some open-air barbecue. In summer, barbecue restaurants begin to become lively. Sitting outside, drinking ice-cold beer and eating barbecue is really a beautiful thing. Roasted pigeons are also people's favorite at the dinner table. The following introduces the marinating method of roasted pigeons.

1. Wash the pigeons and drain all the water;

2. Cut the green onion into small pieces and the ginger into shreds;

3. Take a small bowl and mix the salt, siu cha sauce, pork rib sauce, soy sauce and oyster sauce together;

4. Pour cooking wine on the pigeon and spread it evenly inside and outside. Cut two slices of lemon and set aside. Squeeze the remaining lemon juice on the pigeon. Then pour the green onion, ginger, lemon slices and the prepared sauce together, spread it evenly inside and outside, and marinate in the refrigerator for at least 4 hours, preferably overnight.

Roast pigeon

Materials: A pigeon.

Marinade: two scallions, a piece of ginger, two spoons of cooking wine, appropriate amount of salt, one spoon of barbecued pork sauce, one spoon of pork ribs sauce, one spoon of light soy sauce, one spoon of oyster sauce, a little crushed black pepper, and half a lemon.

How to cook roast pigeon

1. Wash the pigeons and drain all the water;

2. Cut the green onion into small pieces and the ginger into shreds;

3. Take a small bowl and mix the salt, siu cha sauce, pork rib sauce, soy sauce and oyster sauce together;

4. Pour cooking wine on the pigeon and spread it evenly inside and outside. Cut two slices of lemon and set aside. Squeeze the remaining lemon juice on the pigeon. Then pour the green onion, ginger, lemon slices and the prepared sauce together, spread it evenly inside and outside, and marinate in the refrigerator for at least 4 hours, preferably overnight.

5. Take out the marinated pigeons, skewer them with the oven fork, and put a layer of tin foil on the baking tray to catch the juices from the baking so as not to dirty the oven.

6. Preheat the oven to 180 degrees, put a baking tray lined with tin foil, place the skewered pigeons on the fork, turn the oven to the fork position, and bake for 30-40 minutes. If you want the skin to be more charred, you can adjust the temperature to 200 degrees and bake for 10 minutes at the end.

Food Tips

1. You can mix the seasonings for pickled pigeons according to your own preferences. Adding some lemon is to remove the pigeon's mutton smell and add a little fragrance. You can also leave it out if you don't have it.

2. No sugar is added to this marinade, because there is sugar in barbecued pork sauce and spareribs sauce, and oyster sauce itself has a sweet taste;

3. Baking time depends on the ingredients