Braised pigeon in soy sauce by microwave

Braised pigeon in soy sauce by microwave

Introduction:

"When I signed up for the barbecue competition, there were just a few pigeons in my family who had just hatched. I agreed with LG to help me fatten up, and I'll cook them! The rest of the roasted chicken is just enough to roast a pigeon. Add steamed fish, soy sauce, cooking wine, sesame oil and pepper to make the sauce. Marinate the pigeon with the roasted material. Not to mention, it's delicious. The combination of soy sauce, pepper and zhaoshao sauce with the freshness and tenderness of pigeon is a real enjoyment

Production steps:

Step 1: remove feathers from one pigeon.

Step 2: prepare Japanese barbecue materials.

Step 3: prepare cooking wine and sesame oil.

Step 4: prepare steamed fish, soy sauce and black pepper.

Step 5: pigeons to remove internal organs, clean up fine hair.

Step 6: put the pigeon into a bowl, add Japanese zhaoshao sauce, steamed fish, soy sauce, cooking wine, pepper, sesame oil, and knead well.

Step 7: put it in a fresh-keeping bag and marinate it all night.

Step 8: pickled pigeon, pigeon legs into the belly, wrapped in tin foil, put into the microwave oven. Microwave grill, high heat for 4 minutes; turn and bake for 3 minutes. Remove the tin foil, microwave for 3 minutes, turn it over and bake for 2 minutes.

Step 9: sprinkle pepper on the roasted pigeon while it's hot.

Materials required:

Pigeon: 1 (20 days old)

Japanese style: 30g

Steamed fish and soy sauce: 3 tsp

Sesame oil: 1 teaspoon

Cooking wine: 2 teaspoons

Black pepper: moderate

Note: pigeons pickled one day in advance is more delicious.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: Maotai flavor