1. After the pigeons are slaughtered, blanch them with hot water to remove their hair and internal organs, blanch them with boiling water again, take them out, put them on a plate, add onions, ginger, cooking wine, refined salt and monosodium glutamate, steam them in a drawer until they are 70% mature, take them out and remove the bones. Put the pigeon meat on one side of the soup bowl.

2. Chop the chicken into minced meat, add appropriate amount of water, onion and ginger, squeeze out the blood, and then pour the chicken soup into the soup bowl. After the soup is suspended, filter the soup residue, pour it into the soup bowl filled with pigeon meat, cover it, steam it in a cage, and take it out to eat.