Partridge and pigeon are both nutritious ingredients, but their taste and use are slightly different. Partridge meat is compact and suitable for stewing soup and barbecue, while pigeon meat is fresh and tender and suitable for cooking and stewing soup.

Now, let's compare the ingredients list and making steps of the partridge stew with the pigeon stew:

The ingredients list of the partridge stew:

* 1 partridge

* 2g lean meat

* 1 red dates

*

2. soak red dates and medlar in clear water for 1 minutes, and wash them for later use.

3. put the partridge and lean meat in a stew, add ginger slices and clear water, and the amount of water should be slightly higher than the ingredients.

4. add red dates and medlar, cover the saucepan, put it in the boiling steamer and stew for 2 hours.

5. take out the stew and add salt to taste.

List of ingredients for pigeon stew:

* 1 pigeon

* 2g lean meat

* 1 red dates

* Lycium barbarum

* 3 slices of ginger

* salt

* water

Making steps of pigeon stew:

1.

2. soak red dates and medlar in clear water for 1 minutes, and wash them for later use.

3. put the boiled squab and lean meat into a stewing pot, add ginger slices and clear water, and the amount of water should be slightly higher than the ingredients.

4. add red dates and medlar, cover the saucepan, put it in the boiling steamer and stew for 2 hours.

5. take out the stew and add salt to taste.

From the above comparison, it can be seen that the preparation steps of partridge stew and pigeon stew are basically the same, but there are some differences in the selection of ingredients. If you like the meat with solid taste, you can choose to use partridge to make stew; If you like tender meat, you can choose to use squab to make stew.