Pigeon soup is a tonic, and it won't get angry in summer. Pigeons have old pigeons and new pigeons. I usually buy old pigeons. Put the whole washed pigeon in a casserole, add onion and ginger, add some rice wine from home after the soup is boiled, and put rice wine instead of Shaoxing cooking wine. After simmering for about half an hour, put a little Lycium barbarum for a while, and poke it on the pigeon with chopsticks. If it is easy to poke it in, it's all right. Just put a little chicken essence and salt when you get out of the pot.

If time is tight, you can use the electric pressure cooker. The pigeon soup made by the pressure cooker is particularly fragrant, and the soup cooked in the casserole is particularly delicious. (both methods take what they need).