1 Pigeon meat is slaughtered and washed well and set aside, you can cut large pieces or the whole can be, according to the size of your own pot.

2 Tianma, Codonopsis, Astragalus, longan soaked in water for two hours after washing.

3 Cut a few slices of ginger, it is best to use fresh ginger when making soup, if it is powdered ginger, it will affect the hot taste.

4 Prepared all the ingredients in a casserole, soaked herbs in the water should also be poured into the casserole, put the appropriate amount of cooking wine and ginger. It is best to use casserole for soup, which will not affect the health effects of the herbs.

5 After the fire boiled and turned to a small fire stew for about two hours, the time is not too short, to the herbs and pigeon meat inside the nutrients fully simmered out.

6 Fifteen minutes before the pot according to personal taste to add an appropriate amount of salt. Soups should not be too salty. This way a pot of delicious asparagus pigeon soup is ready.