One pigeon, three mushrooms, one wolfberry, two jujubes, ten pieces of American ginseng, ginger, salt and cooking wine.

working methods

1. Wash the pigeon and cut it into pieces (stew, don't cut it whole).

2. Add water to the pot, bring it to a boil, pour the washed and diced pigeons into the pot, blanch, remove the blood, add 5 ml of cooking wine to sober up, skim off the floating foam and take it out.

3. Put the roasted pigeon into the casserole, and put ginger slices, mushrooms, medlar, jujube and American ginseng into the casserole together. Put less than 5ml pigeon water into the pot, cover the pot and cook for 3 hours on low heat.

4. Delicious pigeon soup is ready.