1. Prepare the cured pigeon, potatoes, and green peppers.
2. Wash potatoes and green peppers, cut them well and set aside.
3. Cut the ginger and garlic and set aside.
4. Wash the cured pigeon, put it in a rice cooker, add an appropriate amount of cold water, and simmer for 30 minutes.
5. The milky white stewed in the soup, add ginger and garlic.
6. Pour the potatoes and simmer for 10 minutes.
7. Wash the rice, pour it into the rice cooker, cover and transfer to the rice cooking stall.
8.
Cook the rice, add green pepper, and simmer for 5 minutes.
The cooked rice, mix well, and serve in a bowl.
