2. Pigeons and lean meat are washed and chopped into large pieces of water for later use; Wash candied dates and mung beans for later use.
3. Put all the ingredients into the pot, bring to a boil with high fire, and then turn to low heat for 2 hours.
4. In the process of cooking, you can skim off the mung bean skin floating on the noodle soup, but the mung bean skin has the function of clearing away heat, and usually it doesn't need to be removed, depending on everyone's needs.
I like thick mung beans, so I put 400g, and the soup is rich and sweet. When I cook, it smells like mung beans. You can drink more bowls for clearing away heat and nourishing.