Ingredients: squab 1, ham 6g, onion 1, gastrodia elata 1, ginger 5 slices, water 1500ml, cooking wine 3 tbsp, salt 1 tbsp, monosodium glutamate 1 tbsp.

2. Slaughter the pigeons first, then wash them with clear water, add a proper amount of water to the pot to boil, and then pour the pigeons into the pot.

3. After the pigeons are blanched with boiling water, they are fished out for later use. Wash and slice the prepared ginger, slice the ham, and wash and knot the onion for later use.

4. Put the prepared ingredients: pigeon, ham, gastrodia elata, broth, cooking wine, onion and ginger into the bowl.

5. Put the bowl into a steamer, steam it for about 2 hours after the water is boiled, take out the bowl, pick up the onion and ginger, and add appropriate amount of salt and monosodium glutamate to taste.