Bring the master stock to the boil in a large pot and gently lower the cleaned squabs in to the stock.
Simmer gently for 3 minutes then remove the pot from the heat and leave the birds to finish cooking in the hot stock for a further 30 to 35 minutes.
Remove the squabs from the stock and leave to dry for a while.
This assists in developing a crispy skin.
In a wok, heat enough vegetable oil to be able to deep fry both birds to 180c, or until it is just starting to smoke.
Gently fry the birds, tuning regularly to allow a crispy skin on all sides.
This won’t take very long as the flesh is only just being warmed through.
When crispy, remove the squabs from the oil and rest them in a warm place.
Meanwhile, toast the Szechuan peppercorns and sea salt in a frying pan.
When fragrant, transfer them to a mortar and pestle and pound to a fine powder.
This may also be done in a spice grinder.
Slice the pigeons and serve on a platter with the Szechuan pepper and salt and lemon wedges.
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