1) Suckling pigeon marinade: 2 catties of salt, 2 taels of monosodium glutamate, 1 tael of chicken powder, 2 taels of pepper powder, 2 taels of salt, 2 packs of baked chicken powder, 1 pack of thirteen spices, 2 taels of sand ginger powder, 25 grams of spicy fresh, 35 grams of five-spice powder, 5 taels of sugar, and put onion foam

1: Suckling pigeon marinade:

2 pounds of salt

2 taels of monosodium glutamate

1 tael of chicken powder

2 taels of pepper

2 packets of salt-baked chicken broth mix

Thirteen incense 2 taels

1 tael of sand ginger powder

25 grams of spicy fresh

35 grams of five-spice powder

5 taels of sugar

Put the shallots and ginger foam, mix evenly, and marinate with 20 grams of salt each

The pigeon is marinated for more than two hours

2: Skin water:

5 pounds of white vinegar

2 pounds of red vinegar

10 pounds of water

100 grams of honey

2 pounds of maltose

Slice 5 slices of lemon

The pigeon is drenched in crispy water

3: Glass slurry:

5 pounds of clear noodles

3 pounds of high-gluten flour

Baking powder 1 pound

2 catties of glutinous rice flour

3 pounds of corn starch

The pigeon is hung and air-dried for five hours

Fry at 180 degrees for 8 minutes

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