1. Prepare the food materials and raw materials, make sure the pigeons are clean, and then cut the pigeons. 2. Boil the pigeon meat in cold water, remove the blood foam and dish out the meat. 3. Take out the casserole and wash it, pour in some water, put the pigeon meat into the casserole, add the onion, ginger, red dates, and cook with the pigeon. 4. Put on the lid of the pot, turn down the heat after the high heat boils down. If there is green lemon in the low heat for an hour, you can prepare some green lemon, and put it in before the pot comes out. 5. The longer pigeon soup is cooked, the more delicious the soup is
View full text>
