1, the killed homing pigeon with stuffy blood (suffocated with water) is ready for stew.
2. Accessories for stewed pigeon soup, several red dates, appropriate amount of medlar and appropriate amount of ginger slices.
3. After the pigeon meat is suffocated, it is cut into pieces to be burned.
4. After the pigeon is suffocated, it will take more than half an hour to perform laparotomy, otherwise the suffocation will not work. It is said that pigeon blood is particularly beneficial to postoperative patients and patients, so it is appropriate to treat it this way. The pigeon meat pieces are fished up after boiling water (flying water).
5. Use a proper amount of plain oil to burn the prepared ginger slices with a small fire, which can remove the fishy smell.
6. First, burn the ginger slices to taste, then pour the pigeon meat pieces after boiling water and stir fry. After two minutes, pour the right amount of cooking wine and then go to the fishy; Then add the prepared red dates and medlar, add cold water and bring to a boil. At this time, you can pour the pigeon meat in the iron pot with soup into the prepared porcelain pot, simmer for an hour, then add the right amount of salt and stew for about half an hour.