The crispy pigeons made in the oven can't be compared with the fried ones. The skin is definitely not as crisp as fried. If you are crunchy, please fry it.
The pigeons are washed and the belly is clean. Cold water pot, put onion ginger and water, water can be fished out. (There is no onion at home, so it is omitted)
Take another pot, Lee Kum Kee brine and water in a ratio of 1:3, you can put a spoonful of sugar to adjust the sweetness, because the salty sauce is more salty. Bring the fire to a boil, put the drowning pigeon in the brine, continue to boil and simmer for 10 minutes. It doesn't matter if the brine is not over the pigeons. Use a spoon to continuously pour the exposed surface.
Soak the pigeon in the brine for 2 hours and turn it over. Don't soak for too long, it will be very salty, enough for two hours.
If it is roasted the next day, the soaked pigeons can be placed in a dry container and refrigerated in the refrigerator. If the marinated pigeons are baked immediately, the surface of the pigeons can be dried with a hair dryer. I usually put the refrigerator in the night before.
The surface of the pigeons that are refrigerated and dried will still have some moisture and be blown dry with a hair dryer.
Use lemon juice and honey and soy sauce to adjust the sauce, brush on the surface of the pigeon, then blow dry with a hair dryer, and preheat the oven.
Finally, bake at 180 ° C for 18 to 20 minutes.
The crispy pigeons made in the oven can't be compared with the fried ones. The skin is definitely not as crisp as fried. If you are crunchy, please fry it! ! ! The oven version is a bit less oil, and if it is less oil, it will not be crispy, so don't use the frying fry to request the oven version.