Marinate 900 g pigeon with 50 g Chinkiang vinegar, 20 g dark soy sauce, 100 g Shaoxing wine, 3 g chili pepper, 5 g cinnamon stick, and 5 g star anise.
Heat 1500 g vegetable oil in a wok to 180°C for deep frying.
Deep-fry the marinated pigeon in batches until golden brown and crispy, about 8-10 minutes.
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