How to cook a pigeon with charcoal?

Ingredients and practice of roasted pigeon: production: monosodium glutamate 10g, 2 bags of savory treasure, 30g of spiced powder, 30g of galangal powder, 0/5g of pepper powder, 0/0g of star anise powder, 250g of ethyl maltol, 0/5g of pine meat powder and 0/5g of tender meat powder. Processing technology of roasted pigeon;

1. Pigeons aged 24-25 days are selected, decapitated, slaughtered, peeled and braked, and washed with clean water; 2. Take 20 grams of pigeon feed, add 320 grams of bagged Jinzhou mother oil, 320 grams of water, 5 grams of salt and 5 grams of monosodium glutamate, and mix to obtain feed juice; 3. Take 1 disposable syringe, inhale 5-6 mg of this juice, and inject about 3 mg on both sides of pigeon breast; 4. Brush the squab with barbecue oil evenly, and then sprinkle with refined salt 15g and squab material15g evenly;

5, wrapped in yellow paper; 6. Take a stainless steel basin with a diameter of about 80 cm, spread a layer of red-hot charcoal, put it in the wrapped squab, cover it with a layer of red-hot charcoal, take out the squab after 45 minutes, trim the protruding leg bones and wing bones with scissors, and put it on the plate.