1. Wash the five-finger peach first and soak it a little. Pigeons pluck their hair and gut them. After washing, fly water for use, and wash Smilax glabra.

2. Secondly, put the five-finger peach, squab and Smilax glabra into the pot and add water until the ingredients are gone.

3. After the fire finally boils, adjust the fire and simmer until the pigeon meat is rotten, about 2 hours, and season with salt.