2. Prepare pigeons, angelica, medlar, red dates and salt.
3. Wash the fresh pigeons, then blanch them and put them in a bowl for later use.
4. Wash the red dates, angelica and medlar, then drain the water, and then put them in a bowl for later use.
5. Slaughter and wash the pigeons and blanch them in boiling water.
6. Boil the pigeons with boiling water, wash them, pour the pigeons in cold water, add cooking wine, clean the pigeons with ginger slices, and cut them into several large pieces or stew them in the kitchen.
7. Prepare a casserole, if not, an ordinary soup pot will do, and then put pigeons, angelica, medlar and red dates in turn.
8. Boil, skim off the floating foam, simmer for half an hour, add appropriate amount of water, and cover.
9. Bring the water to a boil over high fire, then turn to low heat and simmer for one and a half hours. Just add the right amount of salt according to your personal taste before cooking.