My experience is that the three releases of stewed pigeon soup refer to red dates, medlar and ginger. Stewed pigeon soup refers to pepper, star anise and garlic.

When stewing pigeon soup, we can fine-tune the ingredients according to our personal taste, but try to keep the natural flavor of the raw materials and don't add too much seasoning. Only in this way can we stew a pot of delicious and nutritious pigeon soup and enjoy a pure gourmet feast.