Ingredients: One pigeon Seasoning: radish, ginger slices, green onion segments, cooking wine, red dates, wolfberry, a little radish and pigeon soup Method: 1. Wash the pigeon, put it into boiling water, add some cooking wine, and remove the blood. Take it out and wash it; 2. Add ginger slices, green onions, radish, and red dates and simmer for 2 hours; 3. Prick it a few times with chopsticks to make it easier to cook. It is better to cut the pigeons in full shape beforehand; 4. Simmer over low heat for 20 minutes, then add the wolfberries at the end. Put them first and the nutrients are easily lost. Finally add salt to taste.