2. First boil the water in the pot, add cooking wine and ginger, and put the pigeons in the water.
3. After blanching, take out the pigeons in cold water again, which can make the meat tight and tender. Then put a proper amount of cold water in the pot, ginger and dried tangerine peel in the pot, put pigeons in, cover the pot, stew for half an hour with high fire, and then turn to low heat to continue stewing 1 half an hour. After stewing, don't hold the soup yet. After half an hour, the meat is almost cooked, and then open it to serve. In this way, the soup will be more delicious and fragrant.