Cooking Steps

1. 

   Step1:Clean the inside and outside of the pigeon. Cut it in half. Control the dry wate

2. 

   Step2:Put a little oil in the pan and heat it to 60%. Put the chopped pigeons in the pan and stir fry until golden. Add cooking wine to remove the smel

3. 

   Step3:Put the fried pigeons into the stew and pour most of the water into the pot. Boil the ginger slices, scallion, wolfberry and red jujube over high heat to remove the froth

4. 

   Step4:Then add a bowl of clear water, boil over high heat, turn to low heat, add a little salt and simmer for 30 minutes

5. 

   Step5:In 30 minutes, you can add fungus according to your own needs. I'm adding fresh floret mushroom here. Then continue cooking for 10 minutes and add some salt and sugar to taste

6. 

   Step6:When the soup in the pot has just been received, it will cease fire.