Take a small basin of water, put the pigeon's head in the water, choke it, then remove the hair and gut it, just like chicken. Because pigeons don't bleed (bloodless is more nutritious), it will be fishy to make them. It is suggested to copy them with hot water first, and then remove the foam when it appears. It is best to rinse the foam with hot water, and use a casserole for the meat made with cold water. After the casserole is hot, put the pigeons in water and stew the internal organs (heart, liver and fossil bile) together. The seasoning is onion, ginger and seasoning.