Stewed pigeon soup can be paired with medlar, red dates and ginger.

Ingredients: pigeon, medlar, cooking wine, red dates, ginger, onion, salt, lean meat, old wine, black fungus and dried mushrooms.

How to do it:

Step 1. Wash pigeons, peel off the old skin of paws and cut a little lean meat.

Step two. Blanch pigeons and lean meat in a boiling water pot to remove blood.

Step three. Add the old wine, ginger slices, scallions, medlar and other seasonings into the casserole, add water, cover the lid and bring to a boil.

Step four. After stewing for 30 minutes, add the soaked mushrooms and black fungus.

Step five. Continue to simmer for half an hour, add salt to taste, sprinkle with chopped green onion and serve.