Ingredients: 1 baby pigeon, 100g white radish, 1/2 carrot, a little ginger, a little scallion, a little orange peel, 1 teaspoon seasoning refined salt, 1 tablespoon cooking wine.
Practice:
1. Remove the head and claws of the baby pigeon, wash and chop the viscera;
2. Blanch pigeon meat in boiling water to remove blood stains;
3. Wash and cut white radish and carrot into cubes respectively;
4. Bring some water to a boil, add pigeon meat to the boil, add ginger slices, cooking wine, white radish, carrots, and orange peel to the boil for 40 minutes, add refined salt for seasoning, and sprinkle with shredded green onion.