The phoenix returns to its nest

Overview

This is the third time I’ve made this dish, so I’ll try again.

Empty and wash the pigeon, and put shredded green onion and ginger into the belly of the pigeon. Marinate with salt, cooking wine, light soy sauce, onion, ginger, star anise, cinnamon, and bay leaves for no less than thirty minutes.
Slightly dilute the maltose into maltose water, then use the maltose water to smear the pigeon evenly, wait for it to dry and then cook it in an oil pan. After the pigeons are dried, fry them in an oil pan until golden brown, take them out and set aside.
Put the thin noodles into a sieve and arrange them into a nest shape, then fry them in an oil pan until they are shaped and take them out. Cut off the vermicelli, fry it until it expands, take it out and place it in the nest. Place the pigeons in the nest, cut shredded lettuce and place it on the bottom of the nest, and garnish the plate with some cucumber slices