Raw materials: 4 live pigeons, chicken150g, onion 50g, ginger 50g, cooking wine 50g, refined salt 4g, monosodium glutamate 5g, clear chicken soup1000g.

Making:

1. After the pigeons are slaughtered, blanch them in hot water, remove their hair, remove their internal organs and wash them, then blanch them in a boiling pot, take them out, put them in a plate, add onion, ginger, cooking wine, refined salt and monosodium glutamate, steam them until they are 70% mature, and take them out, then remove the bones and bones. Put the pigeon meat on one side of the soup bowl.

2. Chop the chicken into minced meat, add appropriate amount of water, onion and ginger, squeeze out the blood, then pour the chicken soup into the soup bowl. After the soup is suspended, sieve and filter out the soup residue, pour it into the soup bowl containing pigeon meat, cover it, steam it in a cage, and take it out to serve.

Operation key: Pigeons should be scalded thoroughly with hot water, so that they can be brushed. Steam the pigeon juice and put it into the soup pot.