Crispy Fried Pigeon

Rub 900 g pigeon with 3 g pepper.

Combine 50 g chinkiang vinegar, 20 g dark soy sauce, 50 g soy sauce, 5 g cinnamon stick, 5 g star anise, and 10 g sugar in a pot.

Add 100 g Shaoxing wine, 30 g ginger, 15 g garlic, 30 g scallion, and 50 g maltose to the pot.