Ingredients: a pigeon, eight mushrooms, lean meat, a little medlar, ginger, onion, cooking wine, salt.

1, first remove the internal organs of pigeons, cut them into pieces and clean them for later use.

2. Soak the mushrooms in advance and cut the lean meat into pieces for later use.

3. Prepare a pot of clear water, add pigeons and lean meat, pour in a little cooking wine, add 3 slices of ginger, cook for 5 minutes, then remove it, and then rinse off the floating foam on the surface with water, so as to remove the fishy smell of pigeons and cook some oil and water, and the pigeon soup stewed behind will not be too greasy.

4. Take another pot, add the cooked pigeons, add two or three pieces of ginger and onion knots, pour boiling water to boil, cover the pot, and simmer 1 hour.

5. After the time is up, add the soaked mushrooms and stew for 1 hour.