Stewed pigeon soup, except the bile of pigeon intestines, is preserved in this way, which is the best taste. Here's how to make pigeon soup:

Ingredients: pigeon (one)

Seasoning: ginger slices (appropriate amount), medlar (appropriate amount), onion (appropriate amount), salt (appropriate amount) and chicken essence (appropriate amount).

Kitchenware: steamer

1 pigeon, medlar, ginger slices.

Boil a proper amount of boiling water, and constantly wash the pigeon's whole body. Pigeons are clean, so there won't be a lot of floating foam.

3 blanch the pigeon's internal organs, too.

4 Put the internal organs into the stomach of the pigeon, put them into an iron bowl, and add appropriate amount of water and ginger slices.

Cover and stew for two hours.

6 After stewing, add proper amount of medlar.

Season with salt and chicken essence before drinking.