(1) Put the pigeon down, chop off its feet, cut it from the back, take out its internal organs and wash it with cold water.

(2) Add clear water to the pot, bring it to a boil with fire, blanch it with pigeons, remove blood stains and peculiar smell, remove it and rinse it.

(3) Wash the pot, add a proper amount of water, add pigeons, boil, skim the blood foam, add ginger slices, shredded onion and yellow wine, simmer on low heat until the pigeons are cooked and crisp, and take them out.

(4) fermented grains, yellow wine, other seasonings and spices are hung together to make brine. Boil the original Tonga seasoning, let it cool, add brine, soak it in pigeons for 4 hours, take it out and serve it directly on a plate or by changing knives.