Step 1: Buy clean pigeons, chop them into large pieces, boil water in the pot, add pigeon meat, add ginger slices and cooking wine, boil again, take out pigeon meat and clean it.

Step 2: put the cleaned pigeon meat into a stew, add appropriate amount of water, ginger slices and cooking wine, and add a few red dates after washing.

Step 3: stew for three hours. Time is up, add some salt, sprinkle with washed medlar and stew for two minutes.

It is said that pigeons don't need to bleed. Pigeon blood is very nutritious. Before being slaughtered, pigeons will be put into water to drown their breath, but they always feel too cruel, so babies who can't do it are best to ask vendors to deal with them. Besides steaming pigeon soup, it is also good to stew in casserole. Be sure to stew slowly. You can add some vegetables, such as yam and corn, so that you can match meat and vegetables. If you think the stew is too long, you can also steam it in a pressure cooker, but the container containing pigeon soup must be covered to prevent water vapor from entering.