The method of braised pigeon is as follows:

Main ingredients: 300 grams of pigeon and a little pork.

Accessories: 1 tablespoon of salt, 15 grams of Codonopsis pilosula, 15 grams of Astragalus root, 5 red dates, 5 candied dates, 8 longan meat, 5 grams of wolfberry, and appropriate amount of water.

1. Slaughter the pigeons and blanch them in hot water.

2. Prepare Codonopsis pilosula, Astragalus root, longan meat, and wolfberry.

3. Prepare red dates and candied dates.

4. Clean the medicinal materials.

5. Place the blanched pigeons into a casserole filled with water.

6. Add the cleaned medicinal materials and red dates.

7. Add an appropriate amount of lean pork shreds.

8. Cover the lid and bring to a boil over high heat, then simmer over low heat for 1 hour and season.