Rinsethe pigeons and rub stomach with the marinade mixture, put in epieces of reddish cheese, mash and rub thoroughly inside until well coated.
2.
Bring the blanching water to boil over the medium heat, until the sugar dissolved, then blanching the pigeon’s skin till well coated, basked dry in the sun and marinate for approximately 1 hour.
3.
Heat up enough oil to deep-fry the marinated pigeons over high heat until cooked or golden brown, dish up, drain and serve hot.
