Cooking Steps

1. 

   Step1:I use carrier pigeons. Vegetable pigeons are OK. Pigeons are washed and cut into piece

2. 

   Step2:Put cold water in the pot. Add some ginger. Blanch wate

3. 

   Step3:Cease fire a few minutes after the water boils. Skim the froth and transfer to the autoclave

4. 

   Step4:Then add some water as needed. Add ginger and medlar. As for the seasoning, please follow your own preference. I don't add anything more. The original taste. Pressure cooker for about 35 minutes. Wait for natural pressure reduction. Time can be adjusted according to different meat quality.

5. 

   Step5:The color of the soup is darkened by wolfberry. The oil comes from the pigeon itself. When you drink soup, you can add salt as you like. Pigeon meat is tender and can be dipped in soy sauce.