Ingredients: 800g pigeon, 400g chestnut, 200g garlic sprout, 3 tablespoons sufu, appropriate amount of salad oil, ginger 1 5g, soy sauce 1 spoon, starch 1 spoon, rice wine 1 spoon and barbecued pork sauce/kloc-0.

Practice: wash the pigeons and cut them into pieces. Peel the chestnuts, wash them and control the water for later use. Wash garlic seedlings and cut them into sections, cut ginger into pieces, and wash onions and cut them into sections for later use.

Put pigeon pieces in a pot, add south milk, soy sauce and cornflour, stir well, and marinate for 10 minute. Heat oil in a pot, pour it into pigeons, stir-fry the oil, and set aside.

Heat oil in a pan, stir-fry ginger and garlic until fragrant, and stir-fry chicken pieces evenly. Add rice wine and stir well. Add chestnut and stir for a while. Add water, barbecued pork sauce and oyster sauce, stir well, cover the pot and stew until the soup is thick, turn off the heat and serve.