How to steam pigeon deliciously and nutritiously 1. Required ingredients: pigeon, ginger, astragalus, chives, salt, pepper, cooking wine. 2. Remove the feathers and internal organs of the pigeons, clean them, then put them into clean water and add a little cooking wine to soak them for 20 minutes, then take them out, clean them, drain the water, and then chop them into small pieces. 3. Prepare three or four pieces of astragalus, rinse them with water, put them into a small bowl and add water to soak them. The water in which the astragalus has been soaked can be filtered and reserved for later use. Slice ginger and set aside. 4. Heat the pot, add oil, add pigeon meat and stir-fry, add a little cooking wine, continue to stir-fry for two minutes, then add ginger slices, then pour in a little light soy sauce, stir-fry briefly, and then put it into a steaming bowl. . 5. Put the astragalus slices into the middle of the pigeon meat, and pour the water in which the astragalus has been soaked into the bowl. The water should not be too much, about one or two spoons is enough. In this way, the steamed pigeon meat will be tender and the soup will be sweet. 6. Add appropriate amount of hot water to the electric pressure cooker, put the steaming bowl into the pot, and steam for 20 minutes. 7. Steam the pigeon and simmer for a few minutes, then take it out, pick out the ginger slices, add an appropriate amount of salt, pepper, and chopped green onion, mix well and serve. 8. This dry steamed pigeon meat is delicious and tender. There will be a little pigeon soup at the bottom after steaming. The soup is particularly fragrant and delicious, and has the unique fragrance of astragalus, which can increase appetite and is nutritious and nourishing.