Ingredients: 1 suckling pigeon (320-350g), liquor made of prickly ash, aniseed, Chinese cinnamon, dried orange peel, coriander, common fennel, clove, cinnamon, gourmet powder and chicken powder

Recipe:

1. Clean the suckling pigeon and scald in the boiling water. Put it in the above liquor and pickle for 15 minutes. Remove and coat the pigeon with shortening liquid.
2. Heat the oil in the wok to 100゜ and fry the pigeon for 2-3 minutes. Remove and serve.