1, ingredients: 3 sea cucumbers, 6 pigeon eggs, 4 small pieces of pork ribs, 2 mushrooms, 3 small bok choy, 3 slices of ginger, 10 grams of yellow wine, 15 grams of soy sauce, 5 grams of salt, a little chopped green onion, 600 grams of hot water, 5 grams of sugar, 1 red date.

2, put the ribs, mushrooms, red dates into the cleaned rice cooker, add 600 grams of hot water, put three slices of ginger, 10 grams of yellow wine, 15 grams of soy sauce, 5 grams of sugar. Set for 40 minutes.

3, use another pot to cook pigeon eggs in cold water over low heat, boil and smother over low heat for five minutes. Peel the pigeon eggs and set aside. Cut off the green vegetable roots, a sheet of leaves washed. Soaked sea cucumber cleaned.

4, put salt, sea cucumber, 6 minutes, in the last minute and a half from the pot lid mouth into the small bok choy leaves.

5, put pigeon eggs into the pot, first the bok choy into a bowl, then the other ingredients, sprinkle with green onions, enjoy while hot.