Spare ingredients: 1 squab, 5 red dates, 1 small handful of Lycium barbarum, appropriate amount of dried tangerine peel, a little cooking wine, 3g of salt, 2g of Euryale ferox and 2g of Codonopsis pilosula;

production process: step 1, prepare a pigeon, dispose of the inedible part, then carefully clean it, add water to the pot, put cold water into the cleaned pigeon, and boil it over high fire;

Step 2, the blood in the pigeon is forced out, and then it can be fished out. The scalded pigeon is cleaned with warm water, and the water in it is controlled to dry for later use. Then, a proper amount of red dates, codonopsis pilosula, Gordon euryales, dried tangerine peel, etc. are prepared for use.

Step 3, rinse it with clean water, remove the dust on it, and control the water in it to dry. Then, prepare a cooking pot, add a proper amount of clean water, cure it, serve it, boil the water, and add some cooking wine and salt to it for later use.

Step 4, prepare the stew pot. First, put the pigeons that have been blanched in advance, add the cleaned red dates, codonopsis pilosula, dried tangerine peel and Euryale ferox, and add the soup that has been cooked in advance, and start the stew pot's old-fire soup-making program to start stewing.

Step 5: After the pigeon meat is stewed for almost an hour, turn off the fire, add a handful of Lycium barbarum, stew with the lid for a while, open the lid and serve it in a bowl. It is delicious and delicious.

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