Ingredients: shark fin 100g. Ingredients: slaughtered and cleaned pigeon king 400g, diced lean meat 75g and diced lean ham 75g. Seasoning: onion 25g, ginger slices 25g, ginger juice 25g, cooking wine 50g, soup 1250g, salt 3g, monosodium glutamate 2g and chicken powder 2g.

working methods

(1) Boned the whole pigeon and slightly scalded its abdominal cavity with boiling water and cooking wine. Rinse clean and turn over;

(2) Boil diced meat and diced ham with cooking wine, and then wash them. Adding 25g ginger juice to shark fin, blanching, and mixing with diced meat and ham to form stuffing;

(3) stuffing the pigeon belly, sealing, cooking the pigeon king with cold boiled water, and washing;

(4) Put the swallow wings of pigeons into a tripod, add 1250g of soup to boil, put 3g of refined salt, 2g of monosodium glutamate and 20g of cooking wine into the tripod, and add 25g of onion and 25g of ginger. Cover, steam for 3 hours, take out, pick up onion and ginger, and serve.