Cooking Steps

1. 

   Step1:Wash fresh pigeon, cut into large pieces, cool water pot, boil for two minutes to remove blood.

2. 

   Step2:Put ginseng slices into a casserole together with pigeon and medlar. Add some cooking wine, ginger and water. Boil for 70 minutes.

3. 

   Step3:Finally, add proper amount of salt and add appropriate scallion or coriander to the pot.