Cooking Steps

1. 

   Step1:Lotus seed pigeon soup - wash and blanch the whole pigeon. Transfer it to a casserole and stew for half an hour with purified wate

2. 

   Step2:Soak the lotus seeds, wolfberry, tangerine peel and red dates in the pot. Simmer for half an hour.

3. 

   Step3:Chinese yam Yuzhu pigeon broth - pigeon cut into pieces, washed and boiled

4. 

   Step4:Remove the skin of yam, cut the hob, and remove the slime through boiling water. Put pigeon meat, yam, and bamboo into a casserole. Add purified water and bring to a boil. Turn the casserole to a low heat for one hour

5. 

   Step5:Season with white pepper before you start.