Ingredients: 4 live pigeons, chicken150g, onion 50g, ginger 50g, cooking wine 50g, refined salt 4g, monosodium glutamate 5g, clear soup1000g.

Making:

1. After the pigeon is slaughtered, blanch it in hot water, remove its hair and viscera, wash it, then blanch it in a boiling pot, take it out, put it in a plate, add onion, ginger, cooking wine, refined salt and monosodium glutamate, steam it in a drawer until it is 70% mature, take it out, and remove the bones. Put the pigeon meat on one side of the soup bowl.

2. Chop the chicken into minced meat, add appropriate amount of water, onion and ginger, squeeze out the blood, and then pour the chicken soup into the soup bowl. After the soup is suspended, filter out the soup residue, pour it into the soup bowl filled with pigeon meat, cover it, steam it in a cage, and take it out to eat.

Operation key: Pigeons should be scalded thoroughly with hot water before they can be brushed. Steam pigeon juice and put it in a soup pot.