Cooking Steps

1. 

   Step1:First wipe the pigeon with salt. Leave it for ten minutes to wash. Put oil in the pot. Knot a handful of green onions. Ginger slice

2. 

   Step2:Stir fry and put the wine in. Cover and simmer. Put 80 ml soy sauce and 360ml boiling water behind. Make sure the soup is over the pigeo

3. 

   Step3:Pepper, cinnamon and fragrant leaves are bagged and boiled together in the po

4. 

   Step4:Cook until chopsticks can be inserted. Heat the pot to dry and add some ice suga

5. 

   Step5:You can cut it into your own size. Just drizzle it with sauce

6. 

   Step6:Pigeon in soy sauc