2, young pigeons are old and tender, old pigeons are more suitable for soup, young pigeons are suitable for barbecue and fried food. Clean pigeons, wash and drain.

3. Slice ginger and wash medlar for later use.

4. put the whole pigeon into the soup pot, add enough water at one time, add ginger slices and cooking wine. Move to the fire, turn to low heat, cover the pot, and simmer for about an hour.

5. After about an hour, add the washed Lycium barbarum and continue stewing for ten minutes.

6. Add salt to taste when the medlar changes color, and stew for another two or three minutes to remove the smell of raw salt and turn off the fire.

7. Put it in a bowl, eat meat and drink soup, and nourish it.