material

One pigeon, three mushrooms, one medlar, two jujubes, ten pieces of American ginseng, ginger, salt and cooking wine.

method of work

1. Wash the pigeon and cut it into pieces (stew it without cutting it whole).

2. Add water to the pot, bring the fire to a boil, pour the washed and cut pigeons into the pot, blanch them, remove the blood, add 5ml of cooking wine to wake them up, skim off the floating foam and remove them.

3. Put the roasted pigeons into the casserole, and put the ginger slices, mushrooms, medlar, jujube and American ginseng into the casserole together. Fill the pot with water less than 5ml of pigeons, cover the pot and cook for 3 hours on low heat.

4. The delicious pigeon soup is ready.