2. Kill the pigeons first and prepare the stew.
3. After the pigeon meat suffocates, cut it into pieces and burn it.
4, pigeon meat slices after boiling water (flying water).
5. Use a proper amount of clear oil to burn the prepared ginger slices with a small fire to remove the fishy smell.
6. Add boiling water and boil the ginger soup.
7. Stir-fry pigeon slices after pouring boiling water.
8, pour the right amount of cooking wine and then go to cockroaches; Then add the prepared red dates and medlar, and add cold water (tap water) to boil.
9. At this time, you can pour the pigeon meat in the iron pot with soup into the prepared porcelain pot, simmer for an hour, then add the right amount of salt and stew for about half an hour.