The simple home version of the roast pigeon is not greasy and fragrant.
The pigeons are cleaned and placed in a container. The pigeons are coated with salt, poured into cooking wine, sowed, squeezed with lemon juice, and sprinkled with black pepper for 4-5 hours. The pigeons are holed and easy to taste.
Bake the tin foil, put the marinated pigeon on the tin foil, stuff the onion and lemon slices into the pigeon's belly, add the honey to the marinade and evenly spread the pigeons. Preheat the oven for 200 degrees and bake for 30 minutes.
Take out the baking tray and spread the side dish (carrot, onion, asparagus, etc.) on the bottom of the pigeon. The pigeons will be brushed with a layer of honey water, baked for 15 minutes, take out the baking tray, and the pigeons will then brush a layer of honey juice to continue baking. Minutes, if you feel that the pigeons are not cooked, you can extend the baking time appropriately.
After brushing the honey juice many times, the color of the pigeons is more beautiful.