Traditional practice of roasting pigeons with salt

The materials prepared in advance are: squab 1 bird, galangal 20g, crude salt 1000g, sesame 3g, sesame oil 2g, galangal powder 1 spoon, refined salt 2 spoons, chicken powder 1g, spiced powder1g.

1, step one, put the seasoning and galangal together.

2, evenly spread on the squab, evenly spread, let stand for half an hour.

3. Air dry for 2 hours after half an hour.

4. Put a layer of oil on the paper, put pigeons on it and wrap it.

5, put salt in the rice cooker, squab.

6. Then sprinkle a layer of salt.

7. Plug in the power supply and start working.

8. Take it out when the time is up, remove the oily paper and sprinkle with white sesame seeds.