Materials/tools: white dove, ginger slices, onion segments, medlar, red dates, pot, water, bowl and spoon.

1, choose fresh white pigeons, preferably eviscerated and cleaned.

2. Put the cleaned white dove into the pot and add enough water to completely immerse it. Stew the squab with medium and small fire, preferably for 2-3 hours, to ensure the squab's meat is tender and the soup is rich.

3. In the process of stewing, we should control the heat, keep the temperature of medium and small fire, and avoid the loss of nutrients caused by too high temperature. At the same time, skim the floating foam on the surface in time to keep the soup clear.

4. In the process of stewing, ginger slices, onion segments, medlar, red dates and other ingredients can be appropriately added to increase the flavor and nutritional value of the soup.

5. After stewing, you can add salt and other seasonings to adjust the taste of pigeon soup according to your personal taste. It is suggested that seasoning should be carried out before cooking to fully retain the flavor of seasoning.