1. Ingredients list: 500g pigeon, appropriate amount of Ophiopogon japonicus, appropriate amount of Polygonatum odoratum, appropriate amount of Huaishan slices, appropriate amount of wolfberry, 1-2 candied dates, 20g ginkgo, 4-5 slices of ginger.

2. Cooking steps: Wash the pigeons and prepare other ingredients. If you don’t have Cantonese ingredients, just old ginger will do.

3. Soak the ingredients in water for 30 minutes, slice the ginger and set aside.

4. Place the pigeons in boiling water, blanch them for 30 seconds, take them out and rinse them with cold water and set aside.

5. Pour 2-3L of water into the clay pot, add the blanched pigeon, ingredients and ginger slices and bring to a boil. After boiling, simmer over low heat for about 2 hours. Add appropriate amount of salt to taste. .