Ingredients: 1 pigeon, 5 red dates, 15 medlar, 5 slices of ginger, 2g of edible salt, 1 g of chicken essence.

Steps:

1, wash pigeons, chop them into small pieces, and wash away the blood.

2. add two bowls of water to the wok, and pour the chopped pigeon meat.

3. Boil the fire, remove the blood, and wash the floating foam on the pigeon meat with flowing cold water.

4. Pour the washed pigeon meat into the casserole, add ginger slices and add 4 bowls of water.

5. put the lid on. After the fire boils, turn to low heat and stew for two hours.

6, add red dates, cover, and stew for another ten minutes to turn off the fire.

7. Add washed Lycium barbarum, 2g edible salt and 1g chicken essence to taste and stir well.

8, put it on, the pigeon soup simmered on a small fire smells fragrant.