1. Clean the pigeon and take a hot bath to get out of the bath
2. Mix marinade and water 1:10, pour into the soup pot, boil, and prepare ginger, garlic and scallion during the cooking process
3. After boiling the brine in the soup pot, add ginger, garlic and scallion
4. Put in two pigeons and help them turn over during cooking
5. Marinate the pigeon with medium fire for 15 minutes, turn off the fire after 15 minutes, and soak the pigeon in brine for one hour
6. Mix a lemon juice, soy sauce and honey into a surface dressing, take out the pigeon from the brine, sweep the whole body of the pigeon with the prepared surface dressing, and put it on the baking net to dry
7. Air dry and then sweep a layer of surface seasoning. I only air for two hours and apply it four times. I sweep a thin layer of peanut oil on the surface of the pigeon and put it in the baking fork of the oven
8. In this baking, first remove the sharp things on both sides, string the food to be roasted, and then fix the sharp things on both sides. Put the finished baking fork into the oven, turn on the baking / turning fork (which can turn on the hot air circulation at the same time) 200 ℃ for 15 minutes, and then take out the food after baking and coloring