Cooking Steps

1. 

   Step1:Prepare materials. Boil pigeons in a hot pot for 10 minutes. Drain. Take a shower.

2. 

   Step2:Put pigeons and ginger slices in the pressure cooker. Add some old wine and salt. This allows pigeons to absorb the taste of old wine and salt. Stir it a few times. Then pour in water.

3. 

   Step3:Then put in the dangshen. Turn the heat to low. Simmer for 30 minutes...

4. 

   Step4:After 30 minutes, add the cauliflower, coconut slices, longan and medlar into the pot... Turn the heat to a low heat and simmer for more than 30 minutes...

5. 

   Step5:I put red dates last. I don't like rotten red dates. This is my personal preference - taste it before you leave the pot. My taste is light I think the soup should be light.. We add salt and sugar according to our own preference^_

6. 

   Step6:Finished product