Cooking Steps

1. 

   Step1:Pour peanut oil into the hot wok. Stir fry the ginger, garlic, anise, cinnamon and other fragrant leaves. Add the above seasoning and water (more soy sauce is needed). After the sauce rolls away, put the pigeon.

2. 

   Step2:After burning for a while, put everything into another pot (preferably a sand pot). Cook slowly. About half an hour. The juice is almost collected (the juice should not be too dry). Then you can get out of the pot.

3. 

   Step3:When it's cool, just chop it.