Materials for stewed pigeon with Lycium barbarum 1 pigeon, 20g of Lycium barbarum, and proper amount of salt 1. Pigeons are cleaned and cut into large pieces with kitchen scissors. 2. Add a proper amount of water to the ceramic pot, bring it to a boil, put the pigeon meat pieces in, and skim off the floating foam on the surface when the water boils. 3. Add Lycium barbarum, stew slowly for about 1 hour, add appropriate amount of salt and cook slightly. Braised pigeon with mulberry and coix seed 2-3 servings of fresh mulberry: 20-30 pieces of coix seed: 20g pigeon: 1 ginger: 3 pieces of water: 4 bowls of practice 1. Wash mulberry and coix seed; 2. Wash the slaughtered pigeons and soak them in water; 3. Boil water, pour it into a large saucepan, add all the ingredients, stew for two hours, and season with salt. Rhizoma Smilacis Glabrae and Old Pigeon Soup Ingredients: Rhizoma Smilacis Glabrae 250g, old pigeon 1 each, lean meat 1 00g, candied dates 2, and appropriate amount of salt1.Slice Rhizoma Smilacis Glabrae and wash it. 2. The old pigeon boils four times. 3. So the ingredients are put into the pot and boiled with water. Just simmer for two hours and season with salt. Dove meat and radish soup ingredients: pigeon 1 only, white radish100g, carrot1/2, a little ginger, a little shredded onion and a little shredded orange peel. Seasoning salt 1 tsp, cooking wine 1 tsp. Practice 1, remove the head and claws of the squab, wash the internal organs and cut into pieces. 2. Put the pigeon meat into boiling water and blanch it to remove blood stains. 3, white radish, carrots were washed and cut into cubes. 4. Boil a proper amount of water, add pigeon meat to boil, add ginger, cooking wine, white radish, carrot and orange peel for 40 minutes, add refined salt to taste, and sprinkle with shredded onion.