A pigeon, a piece of fresh ginger, 20 Chinese wolfberry, a little cooking wine and a little salt.

1, a young pigeon, clean.

2. Cut fresh ginger into large pieces and wash it.

3. Put the squab into the boiling water pot, pour a little cooking wine and cook for two minutes to remove the bloody smell.

4. Put the squab in a big bowl. When the hot water has not passed the pigeons, add ginger and medlar.

5. Pour in a little cooking wine and mix well.

6, into the steamer, turn to medium fire after the fire, steam 1.5 hours -2 hours.

7. Add a little salt according to the taste after cooking.