1. Put half a lemon juice into a bowl, pour in one spoonful of soy sauce, one spoonful of soy sauce and two spoonfuls of honey and mix well.

2. Clean the squab, sprinkle salt evenly all over the body, and then sprinkle a little red wine.

3. Put some rosemary in the belly of young pigeons, or put other spices according to your own preferences.

4. Evenly apply oyster sauce to pigeons, apply a little lemon juice, marinate for 3-4 hours, or put them in a fresh-keeping bag and bake the next day.

Take a large piece of tin foil, put the squab in the middle, and put two pieces of lemon with skin in it.

6. Preheat the oven for 200 degrees 10 minute. Then completely wrap the squab in tin foil, put it in an oven, light it at 200 degrees, and bake it at 180 degrees for 30 minutes.

7. Next, roast the squab for a while. In order to make it brighter in color and more fragrant in skin, you can put it in a rotating roasting fork and bake lemon honey juice. The lemon honey juice can make the squab skin brighter, and it will catch fire at 200 degrees and 180 degrees. At this time, the function of the oven should be adjusted to the rotating windshield of the barbecue fork.

8. Then take it out and brush the outer and inner layers of the stomach with the adjusted honey lemon juice.

9. Bake on the same fire for another 8 minutes. After curing the squab, brush it with marinade twice, it can really taste, and the skin color is closer to perfection.